Ham Spread with Baguette Slices and Asparagus
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
660
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 660 cal. | (31 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 154.6 μg | (258 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 450 μg | (150 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 1,188 mg | (30 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 20 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ kilograms Asparagus
- 250 grams Crème fraiche
- 4 sheets gelatin
- 250 grams cooked, lean ham
- 1 Tbsp parsley (finely chopped)
- 2 tsps Mustard
- salt
- freshly ground peppers
- 2 tsps Horseradish (freshly grated or from a jar)
- 150 milliliters Whipped cream
- 1 Baguette
Preparation steps
1.
Soak the gelatin in cold water for about 10 minutes. Stir the creme fraiche until smooth.
2.
Melt the dripping wet gelatin in a small saucepan over low heat and mix with the cream fraiche until well combined.
3.
Chop the ham coarsely, then pass through a meat grinder or chop finely with a food processor. Mix with the parsley, mustard and horseradish, then add the creme fraiche. Whip the cream until stiff and fold into the mixture. Season with salt and pepper. Refrigerate for at least 2 hours to set.
4.
Trim the woody ends from the asparagus and blanch in boiling salted water for about 10 minutes. Remove and drain.
5.
Using two spoons, form the mousse into oblong shapes, arrange on baguette slices and serve with asparagus.
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