Roasted Asparagus Salad
The combination of asparagus and herbs not only makes a great culinary and visual impression, together, they bring a concentrated load of vitamins. In addition, this dish contains plenty of potassium, which stimulates kidney activity, having a gently draining effect. Spring vegetables are also rich in folic acid, which promotes cell renewal and blood formation.
For a more well rounded meal, then crown the grilled asparagus with 50 grams of cooked deep-sea shrimp or crayfish tails per serving.
(Percentage of daily recommendation)
| Calorie | 150 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 513 mg | (13 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 1 mg |
Ingredients
- Ingredients
- 1 ½ lbs white Asparagus
- 4 Tbsps olive oil
- peppers
- 2 Tbsps White vinegar
- 1 tsp Maple syrup
- ½ tsp medium-hot Mustard
- 2 Tbsps Yogurt (low-fat)
- salt
- 11 ozs mixed Fresh herbs (such as watercress, sorrel, yellow dandelion leaves, parsley)
- 4 Cherry tomatoes
- 1 carrot
- 4 edible Flowers (optional)
Preparation steps
Rinse the asparagus, peel the stalks carefully with a potato peeler and remove the tough ends.
Cut off the asparagus tips and halve the spears lengthwise and then crosswise. Combine in a bowl with 2 tablespoons of oil and a little pepper.
In another bowl, whisk together the vinegar, maple syrup, mustard, yogurt and remaining oil to make a creamy sauce. Season with salt and pepper.
Line a baking sheet with parchment paper. Spread the asparagus spears evenly on top. Grill under the broiler on the second rack from the top in a preheated oven until tender and browned, 5-7 minutes, turning halfway through.
Meanwhile, rinse the mixed herbs, shake dry and pluck leaves. Cut or tear large leaves into bite-sized pieces.
Rinse the tomatoes, wipe dry and cut into quarters. Peel the carrot and cut into very fine dice or grate on a box grater.
Mix the herbs, carrot and tomatoes with the salad dressing. Season with more salt and pepper. Divide the grilled asparagus on plates, garnish with edible flowers if desired and serve with the tomato salad.