Fried Asparagus with Tomato Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 764 cal. | (36 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11.7 g | (39 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 157.9 μg | (263 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 506 μg | (169 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 25.4 μg | (56 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 1,604 mg | (40 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 1 ½ kilograms fresh white Asparagus (20 pieces)
- salt
- ½ tsp sugar
- 2 tsps butter
- 600 grams ripe Tomatoes
- 1 bunch scallions
- 2 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 2 garlic cloves
- freshly ground peppers
- 20 thin slices cooked ham (About 250 grams or approximately 1/2 lbs)
- 150 grams Pastry flour
- 2 eggs
- 150 grams breadcrumbs
- Frying oil
Preparation steps
Preheat the oven to 80°C (approximately 175°F). Rinse the asparagus, peel, and cut off the ends. Boil water with salt, sugar, and butter and cook the asparagus for about 15 minutes until al dente. Remove and drain.
Blanch the tomatoes for a few seconds, peel, quarter, core and dice finely. Rinse and trim the scallions and cut into thin rings. Mix together the diced tomatoes, balsamic vinegar, and lemon juice. Peel the garlic, squeeze through a press into the tomato dip and season with salt and pepper.
Remove the layer of fat from the ham. Spread the flour and bread crumbs on 1 plate each and whisk the eggs in a bowl. Wrap the asparagus with one slice of ham, coat first in flour, then the beaten egg and finally in the breadcrumbs.
Heat oil in a wide pan and fry the asparagus in portions until golden brown, about 2 minutes. Remove using a slotted spoon and drain on paper towels. Keep the finished portions warm in a preheated oven. Serve the fried asparagus with tomato dip.
