Green and White Asparagus
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 kcal||(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|
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.