Tomato Gratin with White Asparagus
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
263
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 40.2 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 401 mg | (10 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 stalks Asparagus (out of season, use frozen)
- 1 Tbsp lemon juice
- 1 Tbsp butter
- 1 tsp salt
- 4 beefsteak Tomatoes
- 6 slices Sliced cheese
- 4 Tbsps Herb butter
- peppers
- 4 sprigs rosemary (with flowers)
Preparation steps
1.
Peel asparagus well. Bring a pot of water to a boil and add salt, lemon juice and butter. Add asparagus and cook until softened. Rinse tomatoes, remove core and cut into slices. Divide tomato slices among four ovenproof plates, overlapping as needed to cover bottom of dish. Season with pepper. Remove asparagus from the boiling water, drain and place 3 stalks on top of each plate.
2.
Place small flakes of herb butter on asparagus. Tear cheese into small pieces divide evenly over each plate. Bake on the top rack of an oven preheated oven to 200°C (approximately 400°F), until cheese melts, about 5 minutes. Serve garnished with rosemary sprigs.
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