Green Asparagus with Tomatoes
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
359
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 109.5 μg | (183 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 303 μg | (101 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 820 mg | (21 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 500 grams green Asparagus
- 3 Tbsps olive oil
- salt
- freshly ground pepper
- juice of 1 lemons
- white balsamic vinegar (for drizzling)
- 1 generous pinch sugar
- 125 grams Cherry tomatoes
- 2 Tbsps sunflower seeds or Pine nuts
- Basil (for garnish)
- 2 Tbsps Crème fraiche
Preparation steps
1.
Rinse the asparagus and cut off the ends. Rinse the tomatoes and pat dry. Preheat the oven to 200°C (approximately 400°F). Drizzle a baking sheet with olive oil. Add the asparagus, rolling it in the oil, then place in the oven and cook for about 5 minutes. Turn the asparagus, add the tomatoes to the baking sheet and cook everything together for another 5-10 minutes.
2.
Arrange asparagus and tomatoes on a plate and season with the salt, pepper, sugar, lemon juice and balsamic vinegar. Add a dab of crème fraîche and garnish everything with sunflower seeds (or pine nuts) and basil leaves.
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