Green Asparagus Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 122 μg | (203 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 644 mg | (16 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 slices Brioche (or white bread)
- 6 Tbsps olive oil
- 500 grams green Asparagus
- salt
- 150 grams Wild garlic
- 100 grams boy Beet Greens
- 100 grams Lettuce (such as lettuce)
- 100 grams ham
- 1 tsp sharp Mustard
- 3 Tbsps apple cider vinegar
- 1 pinch sugar
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Remove the crust from the bread and cut into cubes. Spread on a baking sheet and drizzle with 2 tablespoons of oil. Place in the oven for about 10 minutes until golden brown and crispy. Remove from the oven and let cool.
Peel the asparagus and cut into smaller pieces. Simmer asparagus in salted water for about 10 minutes until it still has a slight bite, rinse in cold water and drain well.
Rinse the wild garlic, beet greens and lettuce. Shake dry and pluck the beet greens and lettuce into smaller pieces as needed. Cut the ham into small pieces and serve with the salad on plates.
For the dressing, mix the mustard with the remaining oil, vinegar, 1-2 tablespoons of water, and season with salt and sugar. Place in a screw-top jar, shake well and season to taste. Drizzle over the salad and serve sprinkled with croutons.
