Fried Asparagus with Ham
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
661
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 661 cal. | (31 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 14.2 mg | (118 %) | ||
| Vitamin K | 121.1 μg | (202 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 339 μg | (113 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 25.8 μg | (57 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 1,002 mg | (25 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 319 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 eggs
- salt
- peppers (freshly ground)
- 1 kilogram Asparagus
- 300 grams cooked ham (thin slices, trimmed of fat)
- 5 Tbsps Pastry flour
- 100 grams breadcrumbs
- vegetable oil (for frying)
- 2 hardboiled eggs
- 3 Tbsps Mayonnaise
- 150 grams Yogurt (0.1% fat)
- 4 Tbsps Crème fraiche
- 1 Tbsp Mustard
- 1 Tbsp Salad burnet
- 1 Tbsp Sorrel
- 1 Tbsp Cress
- 1 Tbsp parsley
- 1 Tbsp Borage
- 1 Tbsp Chervil
- 1 Tbsp Chives
- 3 Tbsps lemon juice
Preparation steps
1.
Whisk 2 eggs in a deep plate and season with salt and pepper. Place flour and breadcrumbs in 2 separate flat dishes.
2.
Peel asparagus, cut off ends and cook until al dente in boiling salted water, about 18 minutes. Lift out of water, drain and let cool slightly. Wrap each asparagus stalk with 1 slice of ham. Dip stalks in flour, then in beaten egg and finally in breadcrumbs.
3.
Heat a generous amount of oil in a large skillet. Fry asparagus portions until golden brown on all sides, about 4 minutes.
4.
Peel boiled eggs and finely chop.
5.
Mix mayonnaise, yogurt, creme fraiche and mustard together in a bowl. Add herbs and chopped eggs, mix well and season with lemon juice, salt and pepper. Serve asparagus with herb dressing.
