Grilled Asparagus with Citrus Dressing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 88.6 μg | (148 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 194 μg | (65 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 544 mg | (14 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 4 Tomatoes
- 8 Tbsps olive oil
- powdered sugar
- 600 grams Asparagus
- 4 Tbsps Grapefruit juice (freshly squeezed)
- 2 Tbsps Orange juice (freshly squeezed)
- 1 tsp honey
- 1 Tbsp freshly cut cilantro
- cilantro (for garnish)
- shaved Parmesan (for serving)
Preparation steps
Preheat a convection oven to 100°C (approximately 215°F).
Blanch the tomatoes in boiling water. Peel, quarter, and remove the seeds. Mix with 4 tablespoons of olive oil, then spread on a baking sheet. Sprinkle with powdered sugar and bake for 1.5 hours until mostly dried. Turn occasionally and sprinkle with powdered sugar. Remove from the oven and let cool. Finely dice the dried tomatoes. Peel the bottom third of the asparagus. Cut one stalk into thin strips lengthwise using a vegetable peeler, then set aside for garnish. Halve the remaining asparagus. Season to taste with salt and pepper, then drizzle with 2 tablespoons of oil. Cook on a grill for about 6 minutes, turning often. Mix the fruit juices with the honey and remaining oil. Mix in the cilantro and diced tomatoes, then season to taste with salt. Transfer the asparagus to plates and garnish with the tomato quarters, thinly sliced asparagus, and cilantro leaves. Drizzle with the dressing and sprinkle with the parmesan cheese.
