Green Asparagus with Ricotta Cream

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Green Asparagus with Ricotta Cream
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
318
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie318 cal.(15 %)
Protein21 g(21 %)
Fat21 g(18 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.8 mg(48 %)
Vitamin K101.4 μg(169 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.6 mg(55 %)
Niacin10.4 mg(87 %)
Vitamin B₆0.5 mg(36 %)
Folate305 μg(102 %)
Pantothenic acid1.9 mg(32 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C63 mg(66 %)
Potassium1,013 mg(25 %)
Calcium238 mg(24 %)
Magnesium74 mg(25 %)
Iron2.7 mg(18 %)
Iodine30 μg(15 %)
Zinc2.6 mg(33 %)
Saturated fatty acids10.9 g
Uric acid67 mg
Cholesterol77 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
2 bunches green Asparagus
salt (for cooking asparagus)
1 Tbsp butter
150 grams Prosciutto
200 grams fresh Ricotta cheese
100 grams Yogurt (0.1% fat)
2 Tbsps Sour cream
3 Tbsps White vinegar
3 Tomatoes
1 bunch Basil
salt
freshly ground pepper
How healthy are the main ingredients?
Ricotta cheeseSour creamBasilsaltTomato

Preparation steps

1.

Peel the bottom third of the asparagus. Cook in boiling salted water with butter for about 8-10 minutes, until al dente.

2.

Mix together ricotta, yogurt, creme fraiche and vinegar.

3.

Blanch the tomatoes briefly in boiling water and rinse with cold water. Peel, halve, remove the seeds and dice the tomatoes. Rinse the basil and chop finely. Stir in half the tomato and basil into the cheese mixture. Season with salt and pepper.

4.

Serve the asparagus with the sauce and the prosciutto. Sprinkle with tomatoes and basil before serving.