Ham and Asparagus Gratin
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
588
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 588 cal. | (28 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 109.1 μg | (182 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 305 μg | (102 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,265 mg | (32 %) | ||
| Calcium | 443 mg | (44 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 23.2 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams potatoes
- salt
- 1 kilogram green Asparagus
- 100 grams cooked ham
- 4 Tbsps butter
- 1 generous pinch ground Anise seed
- 30 grams Pastry flour
- 375 milliliters milk
- 125 milliliters Whipped cream
- 100 grams grated Gruyere
- freshly ground peppers
- Nutmeg
- 1 Tbsp chopped parsley
- butter (for the pan)
Preparation steps
1.
Rinse the potatoes and cook in boiling salt water for 20-25 minutes. Drain the potatoes, peel and cut into slices.
2.
Rinse the asparagus, cut off the ends and cook in lightly salted water for about 8 minutes. Drain well.
3.
Wrap 3-4 asparagus rods around each slice of ham. Heat the butter in a pan. Saute the anise and flour in the butter and deglaze with the milk and cream. Bring to a boil, stirring constantly. Stir in the cheese and season with salt, pepper and nutmeg.
4.
Layer the asparagus ham rolls and the potato slices in a greased baking dish. Pour the cheese sauce on top. Bake for about 30 minutes at 200°C (approximately 400°F). Serve sprinkled with parsley.
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