Green Salad with Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 221.9 μg | (370 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 236 μg | (79 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 930 mg | (23 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
Preparation steps
Rinse the lettuce, spin dry and tear into bite-size pieces. Rinse the asparagus, peel the bottom third and cut off the tough ends. Combine about 1 liter (approximately 3 1/2 cups) of water with 1 teaspoon salt, the sugar and lemon juice in a pan and bring to a boil. Add the asparagus and simmer for 6-8 minutes until al dente.
Peel the shallots and chop finely. Coarsely chop the pecans. Whisk together the shallots, walnut oil and vinegar in a small bowl.
Drain the asparagus and save 3-4 tablespoons of the cooking water. Rinse the asparagus with cold water and drain well. Mix the cooking water into the dressing and season with salt, pepper, and sugar.
Arrange the asparagus on plates on a bed of lettuce. Sprinkle with pecans and serve drizzled with the dressing.
