Deep-Fried Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 79.7 μg | (133 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 480 mg | (12 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the asparagus wraps
- 600 grams white Asparagus
- ½ bunch cilantro
- 80 grams Pastry flour
- 2 Nori seaweed
- 2 tsps Baking powder
- 1 egg white
- vegetable oil (for frying)
- For the sauce
- 200 grams Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- 1 Tbsp ground cilantro
Preparation steps
For the asparagus wraps, rinse and peel the asparagus and cut off the ends. Cut into thirds or halves.
Cut the nori sheets to a size so that the asparagus pieces can be wrapped. Wrap each spear in a piece of nori and stick the seam down with a little water.
Rinse the cilantro, shake dry and chop finely
Combine the flour with the baking powder and 80 ml of cold water (approximately 1/3 cup) and mix until smooth.
Whisk the egg white until stiff and fold in along with the cilantro.
Heat the oil to 180°C (approximately 350ºF). It's hot enough when bubbles form on a submerged wooden spoon.
For the sauce, mix the ingredients and season to taste.
Dip the asparagus into the batter and deep fry until crispy in portions. Remove and drain on paper towels.
Arrange on plates and serve with the yogurt sauce and garnished with coriander.
