White Asparagus in Parchment Paper
White asparagus in parchment paper - Easy vegetable from the oven.
Healthy, because
Even smarter
Nutritional values
The intensely tasting tarragon stimulates digestion through the tannins and bitter substances. The asparagus stalks contain the fiber inulin - which brings a prebiotic effect and ensures a balanced intestinal flora, which in turn improves the absorption of nutrients in the intestine. Cooking in parchment is a low-calorie and light cooking method - ideal for slimming cuisine.
If you want to vary, you can also use green asparagus instead of white or Pecorino instead of Parmesan.
(Percentage of daily recommendation)
| Calorie | 108 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 135 mg | (3 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 7 ozs white Asparagus (or green)
- salt
- peppers
- 4 tsps honey
- 4 tsps olive oil
- ¼ oz Tarragon (0.5 bunch)
- 1 oz Parmesan
- 2 Tbsps whole grain breadcrumbs
- plus:
- Bakers twine
Preparation steps
Prepare 4 sheets of baking paper or parchment (about 16" x 16"). Peel asparagus, cut off woody ends and spread it on the paper. Season with salt and pepper and drizzle with 1 tsp each honey and oil. Close paper into parcels and tie with kitchen twine.
Place the packets on a baking tray and bake in a preheated oven at 200 °C / 400 ˚F for about 20-25 minutes.
Meanwhile, wash tarragon, shake dry, set aside 4 stems, pluck the remaining leaves and chop. Grate Parmesan cheese. Mix chopped tarragon with Parmesan and breadcrumbs.
Remove packets from oven, open carefully and add breadcrumbs-parmesan mix on top. Bake open packets in oven for another 5 minutes until golden brown. Garnish with tarragon stems.
