Baked Asparagus and Ham Roll-Ups with Potatoes
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(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
586
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 586 cal. | (28 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 100.5 μg | (168 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 303 μg | (101 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,290 mg | (32 %) | ||
| Calcium | 674 mg | (67 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 21.7 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram green Asparagus
- 600 grams waxy potatoes
- salt
- 250 grams Whipped cream
- 100 grams grated Gruyere
- 100 milliliters white wine
- 40 grams grated Parmesan
- freshly ground peppers
- Nutmeg
- 4 slices cooked ham
- 4 slices Butter cheese
Preparation steps
1.
Peel the asparagus and cut off the woody ends. Cut the potatoes in half then slice. Cook the asparagus in boiling salted water for 5 minutes. Add the potato slices and cook for 5 minutes. Shock in ice water then drain.
2.
Bring the cream, Gruyère, white wine and Parmesan to a boil and season with salt, pepper and nutmeg. Spread 1/3 of the sauce over the base of a baking dish. Cut the ham and cheese slices in half then use to wrap around bundles of 3-4 asparagus spears. Transfer to the prepared pan along with the potatoes then pour the remaining sauce over top.
3.
Bake in a preheated oven (200°C) (approximately 400°F) for 20-25 minutes, until golden brown.
