Roast Beef with Green Asparagus
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
Calories:
238
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 61 μg | (102 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 864 mg | (22 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams dry-aged Roast beef
- 1 Tbsp clarified butter
- salt
- freshly ground peppers
- 600 grams small Tomatoes
- 2 tsps chopped thyme
- 800 grams green Asparagus
- 3 Tbsps olive oil
Preparation steps
1.
Sear the roast in butter in a very hot, ovenproof skillet on each side until browned and wrap in aluminum foil. Bake in an oven preheated to 80°C (approximately 175°F) for about 1 hour 30 minutes -2 hours (depending on the desired degree of doneness), then remove, season with salt and pepper and let it rest for about 5 minutes.
2.
Rinse, trim and peel the bottom ends of the asparagus as needed. Cook the asparagus in boiling salted water until crisp-tender, about 8-12 minutes. Drain.
3.
Rinse tomatoes, pat dry, cut in half and saute in hot oil. Briefly add the asparagus until warmed and season with thyme, salt and pepper.
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