Fruity Asparagus Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,375 cal. | (65 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 107 g | (92 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 76.4 μg | (127 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 226 μg | (75 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 695 mg | (17 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 60.7 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 317 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 600 grams Asparagus (white)
- 1 Tbsp butter
- 300 grams Strawberries
- 1 bunch Basil
- 2 tsps peppers (crushed red pepper flakes)
- lemons (juice)
- 4 Tbsps olive oil
- salt
- peppers (freshly ground)
- 1 pinch sugar
- 4 slices Puff pastry dough (squares, frozen)
- 2 Tbsps Sesame seeds
- 1 egg yolk
Preparation steps
Thaw the puff pastry squares.
Rinse and cut ends off of the asparagus. Cut into 5 cm (approximately 2 inches) long pieces. Cook in boiling salted water with butter about 12-15 minutes, or until al dente. Let cool.
Rinse and pat dry the strawberries. Remove stems and quarter.
Rinse and shake dry the basil, then pluck leaves from the stems.
Whisk together the lemon juice, oil, salt, pepper and sugar. Stir in the salad ingredients (except basil) and arrange on serving plates. Sprinkle with crushed red pepper flakes.
Brush pastry squares with a little water and cut diagonally to form triangles. Whisk egg yolk with 1 tablespoon water. Brush tops of the dough with the egg-water mixture and sprinkle with sesame seeds.
Place pastry triangles on a baking sheet and bake in preheated 180°C (approximately 350°F) oven for about 15 minutes until golden brown.
Sprinkle the asparagus salad with basil and place a pastry triangle on each serving plate. Serve immediately.
