Cannelloni with Asparagus Filling
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
1036
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,036 cal. | (49 %) | ||
| Protein | 37.75 g | (39 %) | ||
| Fat | 36.9 g | (32 %) | ||
| Carbohydrates | 159.5 g | (106 %) | ||
| Sugar added | 2.1 g | (8 %) | ||
| Roughage | 8.47 g | (28 %) |
more nutritional values
| Vitamin A | 447.5 mg | (55,938 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.26 mg | (61 %) | ||
| Vitamin B₁ | 1.39 mg | (139 %) | ||
| Vitamin B₂ | 1.02 mg | (93 %) | ||
| Niacin | 27 mg | (225 %) | ||
| Vitamin B₆ | 0.78 mg | (56 %) | ||
| Folate | 701.23 μg | (234 %) | ||
| Pantothenic acid | 2.18 mg | (36 %) | ||
| Biotin | 2.96 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37.81 mg | (40 %) | ||
| Potassium | 1,431.88 mg | (36 %) | ||
| Calcium | 158.19 mg | (16 %) | ||
| Magnesium | 311.19 mg | (104 %) | ||
| Iron | 11.82 mg | (79 %) | ||
| Zinc | 8.69 mg | (109 %) | ||
| Saturated fatty acids | 5.05 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 800 grams green Asparagus
- 8 Lasagne noodle
- salt
- freshly ground peppers
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- 1 Tbsp finely chopped parsley
- 1 pinch sugar
- 4 Cherry tomatoes (for garnish)
Preparation steps
1.
Rinse the green asparagus, peel the bottom third, trim the ends and blanch the asparagus in boiling salted water for about 12 minutes. Drain, rinse with cold water and drain.
Cook the lasagna noodles in plenty of salted water until al dente. Drain, rinse with cold water and drain.
2.
For the vinaigrette, mix the vinega with sugar, olive oil and parsley, and season with salt and pepper. Toss the cooked asparagus into the vinaigrette gently.
3.
Spread the asparagus over each cooked lasagna noodle, roll up and place on 2 plates. Drizzle with remaining vinaigrette and serve garnished with skinned cherry tomatoes.
