Lamb Skewers with Asparagus and Strawberries
Lamb skewers with asparagus and strawberries - Celebrate Spring with a Fruity and Fresh Dish.
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
Lamb not only provides us with a good portion of high-quality protein, but also with a lot of iron. The body needs the trace element for blood formation and oxygen transport, among other things. Asparagus scores with a lot of folic acid - this vitamin is also involved in blood formation.
If goat's cream cheese is too spicy for you, you can also replace the milk product with cow's milk cream cheese. Instead of white asparagus, the dish also tastes good with the green variant. Then not only is the cooking time reduced, but the folic acid content of green asparagus is even higher than that of white asparagus.
(Percentage of daily recommendation)
| Calorie | 618 cal. | (29 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 22.6 mg | (188 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 358 μg | (119 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 1,276 mg | (32 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 404 mg | |||
| Cholesterol | 122 mg |
Ingredients
- For the skewers
- 1 ⅕ kilograms white Asparagus
- ½ bunch mint
- salt
- 4 Lamb fillets (about 160 grams or 6 oz each)
- 50 grams Goat cheese
- peppers
- 1 Tbsp sunflower oil
- 250 grams Tagliatelle
- 300 grams Strawberries
- 2 Tbsps butter (30 grams)
- 2 Tbsps Pastry flour (40 grams)
- 100 milliliters
- 1 tsp Lime juice
- For preparation
- Wooden skewer
Preparation steps
Peel the asparagus and cut off woody ends. Cut asparagus into 3 cm (approximately 1 inch) long pieces.
Rinse the mint, shake dry and chop the leaves.
Cook the asparagus in boiling salted water for 20 minutes.
Meanwhile, rinse lamb fillets in cold water, pat dry and wrap each around a small amount of the cream cheese and secure with wooden skewers. Season the fillets with pepper.
Heat oil in a pan. Cook the meat over high heat for around 2-3 minutes. Wrap in foil and bake in a preheated oven at 180°C (convection oven 160°C; gas mark 2-3) (approximately 350°F, 325°F convection) until finished, about 5-6 minutes.
Cook the noodles in boiling salted water according to package directions until al dente.
Meanwhile, drain the asparagus and collect about 250 ml (approximately 1 cup) of the cooking liquid. Rinse, trim and quarter the strawberries.
Melt the butter in a saucepan. Sauté the flour over medium heat for 1 minute. Pour in the milk and asparagus broth while stirring and simmer for 2-3 minutes. Season with salt, pepper, lime juice and mint.
Drain the pasta.
Add the asparagus to the sauce and warm through, then mix in the strawberries. Distribute the vegetables with pasta in shallow bowls. Serve topped with the lamb skewers.
