White Asparagus Salad with Strawberries
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
138
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 138 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 103.4 μg | (172 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 256 μg | (85 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 562 mg | (14 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams white Asparagus
- 3 Tbsps grapeseed oil
- 1 tsp powdered sugar
- 1 Tbsp lemon juice
- salt
- 350 grams Strawberries
- 2 Tbsps apple cider vinegar
- 1 Tbsp finely chopped mint
Preparation steps
1.
Peel the asparagus and cut diagonally into thin slices. Sauté in 1 tablespoon hot oil 1-2 minutes until colorless. Sprinkle with the sugar, let caramelize slightly and deglaze with a little water. Pour in the lemon juice and season with salt, cover and stew about 5 minutes to a slight bite.
2.
Meanwhile, trim the strawberries, rinse and halve or quarter depending on size. Mix with the vinegar and the remaining oil and add the asparagus.
3.
Let cool about 10 minutes.
4.
Season to taste and serve garnished with mint while still warm or cooled.
