Warm Asparagus Salad
Warm Asparagus Salad - A gourmet salad with the flavors of spring
Healthy, because
Even smarter
Nutritional values
The shrimps not only bring delicacy to the noble salad - they also ensure that the daily requirement of iodine is covered by about 40 percent. As an important component of thyroid hormones, iodine is involved in energy metabolism. In contrast, the valuable unsaturated fatty acids from rapeseed and walnut oil are good for the heart and blood vessels.
The mixture of white and green rods makes for a particularly attractive appearance. Those who like can of course stay with one variety: White asparagus alone makes the dish even more noble, while the green spears make it taste more spicy.
(Percentage of daily recommendation)
| Calorie | 171 cal. | (8 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 132.5 μg | (221 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 428 mg | (11 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 78 μg | (39 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 14 ozs green Asparagus
- 14 ozs white Asparagus
- 1 bunch Arugula
- 8 shrimp
- 1 garlic clove
- 8 sprigs Chervil
- ½ lemon
- 2 Tbsps Canola oil
- salt
- peppers
- ¾ cup vegetable stock
- 1 pinch sugar
- 1 Tbsp Walnut oil
Kitchen utensils
Preparation steps
Rinse green asparagus, peel the lower third and cut off woody ends. Rinse white asparagus and prepare in the same manner.
Cut both types of asparagus on the diagonal into 3 cm (approximately 1 1/4-inch) pieces. Rinse arugula, spin dry and remove thick stems.
Rinse shrimp and pat dry with paper towels. Cut in half lengthwise. With a sharp knife, devein shrimp.
Peel garlic and crush slightly with the flat edge of a knife.
Rinse parsley, shake dry and remove leaves from stems. Juice lemon.
Heat canola oil in a large non-stick pan over high heat. Add asparagus and garlic. Cook, stirring frequently, until crisp-tender, about 2 minutes. Season with salt and pepper.
Add vegetable stock, bring to a boil and cook 4-5 minutes. Add shrimp and cook over medium heat, stirring, until cooked through, about 2 minutes.
Season with lemon juice, salt, pepper and sugar. Stir in arugula, walnut oil and chervil. Serve warm.
