Green Asparagus with Ricotta Cream
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
318
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 101.4 μg | (169 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 305 μg | (102 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,013 mg | (25 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
