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Classic Asparagus Salad
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
220
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 220 cal. | (10 %) | ||
Protein | 9 g | (9 %) | ||
Fat | 16 g | (14 %) | ||
Carbohydrates | 10 g | (7 %) | ||
Sugar added | 2 g | (8 %) | ||
Roughage | 4.5 g | (15 %) |
more nutritional values
Vitamin A | 0.4 mg | (50 %) | ||
Vitamin D | 0.8 μg | (4 %) | ||
Vitamin E | 7.6 mg | (63 %) | ||
Vitamin K | 159.3 μg | (266 %) | ||
Vitamin B₁ | 0.3 mg | (30 %) | ||
Vitamin B₂ | 0.4 mg | (36 %) | ||
Niacin | 5 mg | (42 %) | ||
Vitamin B₆ | 0.2 mg | (14 %) | ||
Folate | 316 μg | (105 %) | ||
Pantothenic acid | 2.2 mg | (37 %) | ||
Biotin | 13.7 μg | (30 %) | ||
Vitamin B₁₂ | 0.5 μg | (17 %) | ||
Vitamin C | 71 mg | (75 %) | ||
Potassium | 762 mg | (19 %) | ||
Calcium | 121 mg | (12 %) | ||
Magnesium | 59 mg | (20 %) | ||
Iron | 2.8 mg | (19 %) | ||
Iodine | 21 μg | (11 %) | ||
Zinc | 1.7 mg | (21 %) | ||
Saturated fatty acids | 2.7 g | |||
Uric acid | 71 mg | |||
Cholesterol | 109 mg | |||
Complete sugar | 10 g |
Author of this recipe:

EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 500 grams white Asparagus
- 500 grams green Asparagus
- salt
- sugar
- 2 hardboiled eggs
- 1 bunch Arugula
- Frisée
- 16 Cherry tomatoes
- 2 shallots
- 3 Tbsps White vinegar
- 5 Tbsps olive oil
- peppers
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Preparation steps
1.
Peel the white asparagus, and cut off only the lower third of the green asparagus. Place the asparagus separately in boiling salted water with a little sugar until al dente (about 20 minutes - open cover at about 10 minutes). Drain and rinse. Peel the eggs and chop. Rinse, trim and spin dry the arugula and frisee lettuce. Rinse tomatoes, trim and halve or quarter, depending on size.
2.
Peel the shallots and finely chop. Stir in the vinegar and oil to taste. Add the egg, shallots, and season with sugar, salt and pepper. Cut the asparagus diagonally into 5 cm (approximately 2 inch) long pieces, mix with the lettuce and the tomatoes. Arrange on plates and serve drizzled with the dressing.
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