Morel and Asparagus Salad with Poached Egg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 61.8 μg | (103 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 215 μg | (72 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 27.3 μg | (61 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 766 mg | (19 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams thin green Asparagus
- 4 Tomatoes
- 200 grams small Morel
- 2 Tbsps butter
- 125 milliliters dry white wine
- 2 Tbsps olive oil
- 4 Tbsps balsamic vinegar
- salt
- freshly ground peppers
- 1 pinch sugar
- 4 eggs
- 50 milliliters Wine vinegar
Preparation steps
Rinse asparagus, cut off hard stems and cut spears about 6 cm (approximately 2 inch) long. Cut remaining stalks into long pieces about 3 cm (approximately 1 inch). Place asparagus in a steamer and steam in the closed pot until al dente for about 6 minutes. Rinse tomatoes, remove stems and cut into wedges.
Clean morels thoroughly with a small brush. Melt butter in a frying pan and fry the morels. Deglaze with wine and gently simmer for 4-5 minutes, so that the wine evaporates. Then remove from heat and stir in oil and vinegar. Add asparagus and tomatoes and remove from heat. Season with salt, pepper and sugar and pour into four glasses.
Break each egg into a small bowl or cup. Add wine vinegar in 1 liter (approximately 4 cups) of water in a small pot. Bring nearly to boiling and slide each egg carefully into the water. Bring into a round shape with a tablespoon. Ideally, the yolk should be completely surrounded by the egg white. After about 4 minutes, the egg white should be firm and the yolk still soft. Then lift out the egg and place on the salad. Season with salt and pepper and serve garnished as desired with a breadstick.
