Baked Asparagus
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
610
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 610 cal. | (29 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 67.4 μg | (112 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 861 mg | (22 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams white Asparagus
- For the breading:
- 200 grams breadcrumbs
- 1 egg
- 1 tsp vegetable oil
- Pastry flour
- clarified butter (for frying)
- For the dip:
- 250 grams Créme legére
- ½ bunch Dill
- ½ bunch parsley
- 1 garlic clove
- salt
- peppers
- 400 grams potatoes
- 3 Tbsps butter
Preparation steps
1.
Peel the asparagus and cut off the ends. Simmer in salt water about 15 minutes. Remove, drain well and pat dry. Season with salt and pepper. Roll in flour. Beat the egg with oil. Dip the asparagus tips in the egg and roll in breadcrumbs. Cook in hot butter about 4 minutes until golden brown. Drain on paper towels.
2.
For the dip: Rinse the herbs and chop finely. Mix with cream briefly. Peel and press the garlic into the dip. Season with salt and pepper. Scrub and peel the potatoes. Cut in half and cook in salt water for about 20 minutes. Drain. Heat the potatoes in a pan of butter.
