Ham with Asparagus and Apple Salsa
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
257
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 128.6 μg | (214 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 362 μg | (121 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 1,086 mg | (27 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams green Asparagus
- 700 grams white Asparagus
- salt
- 8 slices Prosciutto
- 2 Apple
- 1 green Bell pepper
- 1 red onion
- 4 Tbsps Apple juice
- 1 Tbsp high quality White vinegar
- 2 Tbsps lemon juice
Preparation steps
1.
Rinse the asparagus. Peel the white asparagus and separate out the ends. Peel the lower third from the green asparagus and cut off the ends. Cook the white asparagus in plenty of salted water for about 18 minutes. Add the green asparagus about 12 minutes before the end of cooking.
2.
For the salsa, peel the apples, cut into quarters and remove the seeds. Rinse and trim the bell pepper, cut in half and remove the seeds and ribs. Peel the onion and cut in half. Cut the vegetables into small cubes and mix well in a bowl with the apple juice, vinegar and lemon juice.
3.
To serve, spread the salsa onto 4 plates, lay 2 slices of ham on each and arrange the asparagus on top.
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