Grilled Asparagus with Citrus Dressing

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Grilled Asparagus with Citrus Dressing
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Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
265
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie265 cal.(13 %)
Protein5 g(5 %)
Fat22 g(19 %)
Carbohydrates11 g(7 %)
Sugar added5 g(20 %)
Roughage3.3 g(11 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E6.2 mg(52 %)
Vitamin K88.6 μg(148 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.2 mg(14 %)
Folate194 μg(65 %)
Pantothenic acid1.3 mg(22 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C55 mg(58 %)
Potassium544 mg(14 %)
Calcium111 mg(11 %)
Magnesium39 mg(13 %)
Iron1.5 mg(10 %)
Iodine16 μg(8 %)
Zinc1.1 mg(14 %)
Saturated fatty acids4 g
Uric acid48 mg
Cholesterol4 mg
Complete sugar11 g

Ingredients

for
4
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)
How healthy are the main ingredients?
olive oilOrange juicehoneyTomatoParmesan

Preparation steps

1.

Preheat a convection oven to 100°C (approximately 215°F).

2.

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.