Green Asparagus with Smoked Salmon
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
372
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 154.4 μg | (257 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 437 μg | (146 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 1,088 mg | (27 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ kilograms green Asparagus
- salt
- 1 Tbsp sugar
- 2 Tbsps olive oil
- 1 lemon (juiced)
- freshly ground peppers
- 250 grams Yogurt (0.1% fat)
- 50 grams Mayonnaise
- 1 tsp Horseradish (from a jar)
- 2 Tbsps freshly chopped Dill
- 200 grams Smoked salmon
- Dill (for garnishing)
Preparation steps
1.
Peel bottom thirds of asparagus and cut off woody ends. Cook in boiling salted water with a little sugar for about 10 minutes or until al dente.
2.
Whisk oil with 2-3 tablespoons of lemon juice, season with salt and pepper. Dran asparagus, rinse in cold water and drain well. Arrange on plates and drizzle with the dressing, let stand for about 15 minutes.
3.
Whisk yogurt with mayonnaise, horseradish and dill and season with salt, lemon juice and pepper.
4.
Wrap few asparagus stalks into salmon slices and arrange on plates decoratively. Drizzle with a little sauce and serve remaining sauce separately. Serve garnished with dill.
