Crostini with Two Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 55.5 μg | (93 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 494 mg | (12 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 200 grams white Asparagus
- salt
- 200 grams green Asparagus
- 2 Tomatoes
- 2 slices Boiled ham
- 2 Tbsps Mayonnaise
- freshly ground peppers
- 2 tsps Mustard
- 2 Tbsps white balsamic vinegar
- 6 Tbsps olive oil
- 6 Radish (for garnish)
- 1 Baguette
- Cress (for garnish)
Preparation steps
Peel white asparagus, remove bottom 2 cm (approximately 1 inch) and cook for about 18 minutes in a pot of boiling salted water until soft. Drain and let cool. Rinse green asparagus, remove bottom 2 cm (approximately 1 inch) and cook for about 10 minutes in a pot of boiling salted water. Also drain and let cool.
Rinse tomatoes, remove stems, cut into quarters, remove seeds and finely chop. Cut cooked ham into small cubes.
Cut white asparagus into small slices, mix in a bowl with cooked ham and mayonnaise and season with salt and pepper. Cut green asparagus into small pieces. Mix mustard in a second bowl with vinegar and olive oil until smooth, add green asparagus and mix well. Dice tomato and season with salt and pepper.
Rinse radishes, trim and cut into thin sticks. Cut baguette into slices and toast. Cover half of baguette slices with white asparagus mixture and cover remaining half of baguette slices with green asparagus. Garnish with radish sticks and cress.
