Green and White Asparagus
Green and White Asparagus - The king of vegetables in green and white quite readily says "spring"
Healthy, because
Even smarter
Nutritional values
The potatoes and eggs in this recipe contain high-quality proteins that complement each other perfectly and provide the body with many essential amino acids, and the proteins keep you full for a long time.
Cherry tomatoes also taste great in this salad insted of radishes.
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 12.4 mg | (103 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 287 μg | (96 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,076 mg | (27 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 178 mg |
Ingredients
Kitchen utensils
Preparation steps
Gently lower the eggs into a pot of boiling water and hard cook for 8-10 minutes. Remove from pan, rinse under cold water and allow to cool.
While the eggs cook, rinse the asparagus. Thoroughly peel the stalks of white asparagus with a vegetable peeler, then peel just the lower third of green asparagus, reserving the trimmings. Cut off rough ends.
Combine the asparagus trimmings in a large pot, cover well with water and add ½ teaspoon salt and a pinch of sugar. Bring to a boil, cover and cook over low heat for 20 minutes.
Meanwhile, peel the potatoes, cover with water in a pot, cover and cook until knife-tender, 25-30 minutes.
Rinse radishes, wipe dry and cut into thin sticks. Rinse chives, shake dry and cut into small rings. Cut the cress from the roots.
Pour asparagus-trimmings water through a sieve, return it to the pot and return to a boil. Cook the white asparagus for 7 minutes, then add green asparagus and continue cooking until both are crisp-tender, 4-5 minutes more. The spears should be tender but still firm to the bite.
For the vinaigrette, whisk together the vinegar with salt and pepper to taste, mustard, and approximately 1/3 cup of the asparagus water. Gradually whisk in the oil.
Peel eggs and chop coarsely. Combine eggs, radishes, chives and cress in a bowl. Fold in the vinaigrette and season with salt and pepper.
Drain potatoes. Remove asparagus from the pot with a skimmer, drain briefly and divide among plates. Sprinkle with the vinaigrette and serve with the potatoes.
