Ricotta Souffle with Green Asparagus
(0 votes)
(0 votes)
Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
466
calories
Calories
Nutritional values
1 tart contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 77.3 μg | (129 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 500 mg | (13 %) | ||
| Calcium | 363 mg | (36 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 500 grams Asparagus
- 2 Tbsps freshly chopped parsley
- 2 Tbsps lemon juice
- 3 Tbsps olive oil
- For the sauce
- 2 garlic cloves
- 1 Tbsp lemon juice
- 20 grams Pine nuts
- 2 Tbsps grated pecorino romano
- olive oil
- For the tarts
- 300 grams Ricotta cheese
- 30 grams grated pecorino romano
- 2 eggs
- olive oil (for ramekins)
- salt
- peppers
How healthy are the main ingredients?
Ricotta cheeseolive oilpecorino romanoPine nutspecorino romanoparsleyPreparation steps
1.
Preheat oven to 175°C (approximately 350°F).
2.
For the tart, mix ricotta with Pecorino and eggs until smooth. Season with salt and pepper and pour into oiled ramekins that hold about 125 ml (approximately .5 cup) each. Bake until golden brown in oven, or about 20-25 minutes.
3.
For the salad, peel bottom third of asparagus and cut diagonally into thin slices. Season with parsley, lemon juice, salt and olive oil. Cover and marinate.
4.
For the sauce, peel garlic and mash finely with a blender with lemon juice, pine nuts and cheese, adding olive oil as needed until sauce is creamy. Season with salt.
5.
Carefully remove tarts from ramekins and place on plates with a side of salad. Serve drizzled with sauce.
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