Variation On A Classic Dish

Spinach Waffles with Asparagus Topping

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Average: 4.9 (7 votes)
(7 votes)
Spinach Waffles with Asparagus Topping

Spinach Waffles with Asparagus Topping - Refined with fruity lemon butter. Photo: Marieke Dammann

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Health Score:
9,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
654
calories
Calories

Healthy, because

Even smarter

Nutritional values

Spinach contains plenty of immune-boosting vitmain C as well as iron, which hels support blood formation and oxygen transport.

Outside the asparagus season, you can also serve these waffles with salmon, black salsify or carrots. 

1 serving contains
(Percentage of daily recommendation)
Calorie654 kcal(31 %)
Protein35 g(36 %)
Fat35 g(30 %)
Carbohydrates49 g(33 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Vitamin A0.8 mg(100 %)
Vitamin D2.8 μg(14 %)
Vitamin E6.1 mg(51 %)
Vitamin K180.1 μg(300 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.8 mg(73 %)
Niacin10.4 mg(87 %)
Vitamin B₆0.4 mg(29 %)
Folate257 μg(86 %)
Pantothenic acid2.7 mg(45 %)
Biotin27.3 μg(61 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C48 mg(51 %)
Potassium778 mg(19 %)
Calcium480 mg(48 %)
Magnesium121 mg(40 %)
Iron5.6 mg(37 %)
Iodine23.1 μg(12 %)
Zinc5.9 mg(74 %)
Saturated fatty acids17.6 g
Uric acid87 mg
Cholesterol358 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
4 ounces Baby spinach
6 eggs
7 ounces Goat Gouda
9 ounces Bread flour
1 ½ teaspoons Baking powder
1 teaspoon salt
peppers
5 tablespoons Sparkling water
½ lemon
18 ounces white Asparagus (thin sticks)
3 tablespoons butter
2 tablespoons Pine nuts
How healthy are the main ingredients?
Pine nutseggsaltlemon
Preparation

Kitchen utensils

1 Immersion blender, 1 Waffle iron, 1 Peeler, 1 Non-stick pan

Preparation steps

1.

Clean and wash the spinach, spin dry and finely puree it together with the eggs. Grate the goat gouda.

2.

Mix flour with baking powder, salt and pepper and work into a smooth dough with the egg and spinach mixture. Fold in mineral water and cheese.

3.

Wash lemon hot, rub dry, grate peel and squeeze juice. Peel asparagus and cut off woody ends. Bring water to the boil in a pot, salt it, add some lemon juice and cook asparagus for about 10-15 minutes.

4.

Meanwhile, melt the butter in a pan at low to medium heat. Add lemon zest and toss briefly. In another pan without fat roast pine nuts at medium heat for 3-4 minutes.

5.

Fry 8 waffles in a preheated waffle iron. Arrange the waffles on plates together with the asparagus, drizzle with lemon butter and sprinkle with pine nuts.