Ham and Asparagus
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
359
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 165.3 μg | (276 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 451 μg | (150 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 1,045 mg | (26 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 254 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 eggs
- 4 Tbsps white balsamic vinegar
- 5 Tbsps Canola oil
- 2 tsps medium hot Mustard
- 3 Tbsps scallions
- salt
- peppers
- 750 grams white Asparagus
- 750 grams green Asparagus
- 2 tsps lemon juice
- 1 tsp sugar
- 12 slices ham (such as Black Forest)
Preparation steps
1.
Cook the eggs for 10 minutes, rinse in cold water and peel. Halve the eggs. Mash the egg yolks, vinegar, oil and mustard. Stir in the chives and season with salt and pepper. Chop the egg whites finely and fold into the mixture.
2.
Rinse the asparagus. Peel the lower third of the green asparagus. Peel the white asparagus entirely. Cut the rods in half. Bring 1 teaspoon of salt, lemon juice and sugar to a boil. Add the white asparagus and cook for about 15 minutes, until al dente. Cook the green asparagus for 6-8 minutes. Drain well. Serve the asparagus with the ham and eggs.
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