Roast Beef with Asparagus Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 405 cal. | (19 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 143.2 μg | (239 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 355 μg | (118 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 1,193 mg | (30 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Asparagus
- 1 Tbsp butter
- 1 Tbsp lemon juice
- 1 tsp sugar
- 1 bunch Radish
- 1 Apple
- 1 bunch scallions
- juice of lemons
- 2 Tbsps Fruit Vinegar
- 1 Tbsp Mustard
- 1 tsp Apple syrup
- salt
- freshly ground peppers
- 6 Tbsps Corn oil
- 1 bunch Chives
- 250 grams Roast beef (in slices)
- 1 Tbsp Pumpkin seed oil
Preparation steps
Wash the asparagus thoroughly, peel and cut off ends. In a large pot boil salted water with butter, 1 tablespoon lemon juice and 1 teaspoon sugar. Add the asparagus and cook for about 15-18 minutues.
Rinse radishes and cut into quarters lengthwise.
Rinse apples and cut into quarters, removing core and cut into thin slices.
Rinse scallions and cut diagonally into thin pieces. Combine lemon juice with vinegar, mustard, salt, pepper and apple juice. Whisk the oil into the mixture and season to taste.
Rinse the chives, shake dry and cut into pieces.
Drain the asparagus and let cool slightly. Cut each stalk in half diagonally and combine with radishes, apples and scallions.
Place slices of roast beef on plates and top with asparagus salad. Drizzle with the vinaigrette and pumpkin seed oil and garnish with chives.
