Bacon Wrapped Potatoes with Asparagus and Herb Butter
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
637
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 637 cal. | (30 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 152.1 μg | (254 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 434 μg | (145 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 1,503 mg | (38 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 23.8 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ kilograms white Asparagus
- salt
- 1 pinch sugar
- 100 grams butter
- 2 Tbsps chopped Fresh herbs (such as parsley, basil, tarragon)
- freshly ground peppers
- 750 grams small potatoes
- salt
- 100 grams Bacon (cut in thin slices)
- 2 Tbsps vegetable oil
- Wooden skewer
Preparation steps
1.
Peel the asparagus, trim the ends and cook in salted water with a pinch of sugar for 12-15 minutes.
2.
Melt the butter in a pan and add the chopped herbs. Season with salt and pepper.
3.
Scrub the potatoes thoroughly and boil with skin in salted water for about 20 minutes. Drain and peel the potatoes. Wrap each cooked potato with a bacon slice and fix with wooden stick.
4.
Heat oil in a pan and fry the wrapped potatoes all around until crispy. Serve the fried potatoes with asparagus and herb butter.
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