Skillet Potatoes with Asparagus
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.
(Percentage of daily recommendation)
|Calorie||202 kcal||(10 %)|
|Protein||6 g||(6 %)|
|Fat||4 g||(3 %)|
|Carbohydrates||34 g||(23 %)|
|Sugar added||0 g||(0 %)|
|Roughage||4.2 g||(14 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0.1 μg||(1 %)|
|Vitamin E||2.4 mg||(20 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||5.1 mg||(43 %)|
|Vitamin B₆||0.4 mg||(29 %)|
|Folate||144 μg||(48 %)|
|Pantothenic acid||1.5 mg||(25 %)|
|Biotin||3 μg||(7 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||62 mg||(65 %)|
|Potassium||1,044 mg||(26 %)|
|Calcium||54 mg||(5 %)|
|Magnesium||63 mg||(21 %)|
|Iron||2.8 mg||(19 %)|
|Iodine||14 μg||(7 %)|
|Zinc||1.4 mg||(18 %)|
|Saturated fatty acids||2.4 g|
|Uric acid||59 mg|
Rinse the potatoes and cook for 15 minutes in boiling salted water.
Meanwhile, rinse and trim the asparagus. Cook the asparagus in boiling salted water for about 8 minutes. Drain, then cut diagonally into pieces.
Drain the potatoes and cut in half lengthwise.
Peel the shallots and cut into wedges.
Heat the clarified butter in a large pan. Add the potatoes and fry until golden brown over medium heat, turning regularly for 10 minutes.
Rinse the parsley, shake dry and chop.
Mix the shallots into the potatoes and fry for another 4 minutes. Add the asparagus and cook for 2 minutes, stirring often.
Season with salt, pepper and parsley to taste. Serve the potatoes on warmed plates.