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Mushrooms with Tomato and Asparagus

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Mushrooms with Tomato and Asparagus
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
228
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie228 kcal(11 %)
Protein3.68 g(4 %)
Fat21.31 g(18 %)
Carbohydrates10.05 g(7 %)
Sugar added1.44 g(6 %)
Roughage2.65 g(9 %)
Vitamin A98.75 mg(12,344 %)
Vitamin D0.07 μg(0 %)
Vitamin E1.1 mg(9 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.41 mg(37 %)
Niacin4.29 mg(36 %)
Vitamin B₆0.16 mg(11 %)
Folate103.96 μg(35 %)
Pantothenic acid1.15 mg(19 %)
Biotin2.26 μg(5 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C18.85 mg(20 %)
Potassium537.75 mg(13 %)
Calcium36.9 mg(4 %)
Magnesium20.19 mg(7 %)
Iron1.03 mg(7 %)
Zinc1.14 mg(14 %)
Saturated fatty acids2.84 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
7 cups
green Asparagus (trimmed)
1
unwaxed lemon (juice and zest)
1 teaspoon
6 tablespoons
olive oil (roughly chopped)
1 tablespoon
3 cups
king trumpet Mushrooms (larger ones halved)
1 handful
Arugula (torn into pieces)
1 ⅔ cups
cherry tomatoes (halved)

Preparation steps

1.
Cook the asparagus in boiling salted water for around 8 minutes until it still has a slight bite to it. Refresh in cold water and drain well.
2.
Mix 2-3 tbsp of lemon juice together with the zest, 1-2 tbsp water, the honey and 4-5 tbsp oil. Add the capers and season to taste with lemon juice, salt and ground black pepper.
3.
Sweat the mushrooms in the remaining oil for 2-3 minutes. Stir through the dressing together with the other salad ingredients, arrange on plates and serve.