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Skillet Potatoes with Asparagus

5
Average: 5 (7 votes)
(7 votes)
Skillet Potatoes with Asparagus

Skillet Potatoes with Asparagus - Down to earth and really delicious!

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Health Score:
9,1 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
202
calories
Calories

Healthy, because

Even smarter

Nutritional values

Green asparagus not only tastes beautifully aromatic, but contains an abundance of nutrients, including folic acid, which is important for blood formation and cell renewal, and potassium, which helps regulate the body's water balance.

A refreshing dip goes very well with this dish: simply mix 8 ounces of low fat sour cream or cream cheese with a bunch of chopped herbs such as parsley and chives, and season with salt and pepper.

1 serving contains
(Percentage of daily recommendation)
Calorie202 kcal(10 %)
Protein6 g(6 %)
Fat4 g(3 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.4 mg(20 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.4 mg(29 %)
Folate144 μg(48 %)
Pantothenic acid1.5 mg(25 %)
Biotin3 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C62 mg(65 %)
Potassium1,044 mg(26 %)
Calcium54 mg(5 %)
Magnesium63 mg(21 %)
Iron2.8 mg(19 %)
Iodine14 μg(7 %)
Zinc1.4 mg(18 %)
Saturated fatty acids2.4 g
Uric acid59 mg
Cholesterol10 mg

Ingredients

for
4
Ingredients
28 ounces small, waxy potatoes
salt
14 ounces green Asparagus
4 shallots
1 tablespoon clarified butter
3 sprigs parsley
freshly ground peppers
How healthy are the main ingredients?
potatosaltshallotparsley

Preparation steps

1.

Rinse the potatoes and cook for 15 minutes in boiling salted water.

2.

Meanwhile, rinse and trim the asparagus. Cook the asparagus in boiling salted water for about 8 minutes. Drain, then cut diagonally into pieces.

3.

Drain the potatoes and cut in half lengthwise.

4.

Peel the shallots and cut into wedges.

5.

Heat the clarified butter in a large pan. Add the potatoes and fry until golden brown over medium heat, turning regularly for 10 minutes.

6.

Rinse the parsley, shake dry and chop.

7.

Mix the shallots into the potatoes and fry for another 4 minutes. Add the asparagus and cook for 2 minutes, stirring often.

8.

Season with salt, pepper and parsley to taste. Serve the potatoes on warmed plates.