Breaded Asparagus
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
604
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 147.9 μg | (247 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 387 μg | (129 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 27.5 μg | (61 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 1,162 mg | (29 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 bunch Asparagus
- 1 Tbsp butter
- 1 Tbsp sugar
- 50 grams breadcrumbs
- 2 eggs
- 50 grams Pastry flour
- 2 Tbsps chopped parsley
- 2 Tbsps chopped marjoram
- 2 Tbsps chopped thyme
- 4 Tomatoes
- 1 chopped shallot
- 2 Tbsps olive oil
- 2 Tbsps Red wine
- 1 Tbsp honey
- salt
- freshly ground peppers
- butter (for frying)
- 2 Tbsps chopped Basil
Preparation steps
1.
Peel the asparagus and place in boiling salted water with sugar and 1 tablespoon butter. Cover and cook over low heat for about 20 minutes. Drain well.
2.
Blanch the tomatoes, peel and cut into pieces.
3.
Saute the shallots in olive oil and honey, add tomatoes and deglaze with red wine. Let simmer and season with salt, pepper and basil.
4.
Dredge the cooled asparagus in flour, then in beaten eggs. Stir together the chopped herbs with the breadcrumbs and coat the asparagus. Fry the asparagus in hot butter until golden. Drain on paper towels.
5.
Serve with tomato sauce.
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