Sautéed Potatoes and Asparagus with Roquefort Cheese
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
322
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 65.6 μg | (109 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 757 mg | (19 %) | ||
| Calcium | 304 mg | (30 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams white Asparagus
- salt
- 500 grams cooked Boiled potato (cooled)
- 2 Tbsps vegetable oil
- peppers
- 1 onion
- 1 Tbsp butter
- 1 pinch Red pepper flakes
- 2 Tbsps freshly chopped parsley
- 1 Tbsp coarsely chopped marjoram
- 150 grams Roquefort cheese
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.
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