Sautéed Potatoes and Asparagus with Roquefort Cheese

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Sautéed Potatoes and Asparagus with Roquefort Cheese
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
386
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie386 kcal(18 %)
Protein14.83 g(15 %)
Fat21.95 g(19 %)
Carbohydrates36.46 g(24 %)
Sugar added0 g(0 %)
Roughage6.23 g(21 %)
Vitamin A298.79 mg(37,349 %)
Vitamin D0 μg(0 %)
Vitamin E3.17 mg(26 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.47 mg(43 %)
Niacin6.59 mg(55 %)
Vitamin B₆0.59 mg(42 %)
Folate250.03 μg(83 %)
Pantothenic acid1.46 mg(24 %)
Biotin2.83 μg(6 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C27.1 mg(29 %)
Potassium1,063.66 mg(27 %)
Calcium314.91 mg(31 %)
Magnesium69.14 mg(23 %)
Iron3.2 mg(21 %)
Iodine4.5 μg(2 %)
Zinc2.08 mg(26 %)
Saturated fatty acids10.15 g
Cholesterol41.38 mg

Ingredients

for
4
Ingredients
500 grams
white Asparagus
500 grams
cooked Cooked potato (unpeeled) (cooled)
2 tablespoons
1
1 tablespoon
1 pinch
2 tablespoons
freshly chopped Parsley
1 tablespoon
coarsely chopped Marjoram
150 grams

Preparation steps

1.

Peel the asparagus, snap off the woody ends and simmer in salted water for about 10 minutes. Drain and cut into 2-3 cm (approximately 3/4-1 inch) long pieces. Peel the potatoes and cut into thick slices. Heat the oil in a large frying pan and sauté the potatoes and asparagus for 5 minutes, until golden brown. Season with salt and pepper. Peel the onion and cut into rings. Add to the potato mixture and sauté for another 5 minutes, until golden brown.

2.

Add the butter, red pepper flakes, parsley and marjoram to the potato mixture and season with salt and pepper. Arrange on a serving platter and sprinkle with crumbled cheese.