Roasted Asparagus and Veal Steak
The green asparagus and veal steak contains a lot of valuable protein, healthy fatty acids, and vitamins and minerals.
Add some freshness and crunch to this recipe by preparing a side spring salad with spinach and rhubarb.
(Percentage of daily recommendation)
|Calorie||332 kcal||(16 %)|
|Protein||50 g||(51 %)|
|Fat||9 g||(8 %)|
|Carbohydrates||9 g||(6 %)|
|Sugar added||0 g||(0 %)|
|Roughage||3.5 g||(12 %)|
|Vitamin A||0.3 mg||(38 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||6.9 mg||(58 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0.8 mg||(73 %)|
|Niacin||21.3 mg||(178 %)|
|Vitamin B₆||0.7 mg||(50 %)|
|Folate||150 μg||(50 %)|
|Pantothenic acid||3.4 mg||(57 %)|
|Biotin||10.2 μg||(23 %)|
|Vitamin B₁₂||1.7 μg||(57 %)|
|Vitamin C||42 mg||(44 %)|
|Potassium||1,020 mg||(26 %)|
|Calcium||165 mg||(17 %)|
|Magnesium||89 mg||(30 %)|
|Iron||6.4 mg||(43 %)|
|Iodine||20 μg||(10 %)|
|Zinc||6.1 mg||(76 %)|
|Saturated fatty acids||2.3 g|
|Uric acid||390 mg|
Rinse the chives, shake dry and cut into thin slices.
Squeeze juice from the lemon half. Mix together 1 tablespoon of lemon juice, the chives, yogurt, and cream cheese in a bowl. Season with salt and pepper. Set aside chive sauce. Peel the garlic and halve lengthwise.
Rinse the asparagus and pat dry. Trim the tough ends. Finely Dice the dried tomatoes.
Heat a baking sheet in a preheated oven at 425°F for about 5 minutes. Remove sheet from oven and toss the asparagus with 1 tablespoon olive oil and the garlic to coat.
Season asparagus mixture with salt and pepper. Bake in oven until tender and browned, about 12 minutes, turning occasionally.
Meanwhile, heat the remaining oil in a pan over high heat. Season the veal steaks with pepper and cook until browned, 3-4 minutes on each side. Remove veal from pan, wrap in foil and let rest for about 5 minutes.
Remove asparagus from the oven and mix with the diced tomatoes. Divide among 4 warmed plates.
Cut veal steaks cut crosswise into 6 slices each. Season with sea salt. Serve with chive sauce.