Sliced Pear and Asparagus Salad

Name: Sliced Pear and Asparagus Salad
Total time: 20 min
Yield: 4
Ingredients: 21 ounces green Asparagus; 4 tablespoons olive oil; 8 tablespoons vegetable stock; 4 Pear (quartered and cored); 2 tablespoons lemon juice; salt; 1.333 cups Feta cheese; mixed Herbs of your choice (e. g. chives, chervil); 2 tablespoons Sesame seeds

Average: 0 (0 votes)

(0 votes)

Rate recipe

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

Calories:

413

calories

Calories

How many calories can I eat?

My cookbook

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	413 kcal	(20 %)
Protein	12.16 g	(12 %)
Fat	27.18 g	(23 %)
Carbohydrates	36.75 g	(25 %)
Sugar added	0 g	(0 %)
Roughage	8.94 g	(30 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	217.02 mg	(27,128 %)
Vitamin D	0.2 μg	(1 %)
Vitamin E	2.54 mg	(21 %)
Vitamin B₁	0.34 mg	(34 %)
Vitamin B₂	0.68 mg	(62 %)
Niacin	4.81 mg	(40 %)
Vitamin B₆	0.38 mg	(27 %)
Folate	250.25 μg	(83 %)
Pantothenic acid	0.91 mg	(15 %)
Biotin	2.15 μg	(5 %)
Vitamin B₁₂	0.85 μg	(28 %)
Vitamin C	21.78 mg	(23 %)
Potassium	578.31 mg	(14 %)
Calcium	301.09 mg	(30 %)
Magnesium	42.81 mg	(14 %)
Iron	5.1 mg	(34 %)
Zinc	2.51 mg	(31 %)
Saturated fatty acids	9.71 g
Cholesterol	44.56 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 21 ounces
green Asparagus; 4 tablespoons
olive oil; 8 tablespoons
vegetable stock; 4
Pear (quartered and cored); 2 tablespoons
lemon juice; salt; 1.333 cups
Feta cheese

Garnish: mixed Herbs of your choice (e. g. chives, chervil); 2 tablespoons
Sesame seeds

print shopping list

Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Measuring cups, 1 deep bowl, 1 Immersion blender, 1 Slotted spoon, 1 Pot

Preparation steps

Peel the lower half of each asparagus spear and halve lengthwise. Heat the oil and briefly sweat the asparagus. Add the stock and the pear quarters, cover and cook for about 5 minutes, until al dente.

Arrange on plates, season with salt and crumble the feta cheese over the salad. Sprinkle with lemon juice.

Serve garnished with herbs and sprinkled with sesame seeds.