White Asparagus with Egg Dressing
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(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
308
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 20.7 mg | (173 %) | ||
| Vitamin K | 165.1 μg | (275 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 433 μg | (144 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 922 mg | (23 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the asparagus and cut off the thick ends. Cook in boiling, salted water with a pinch of sugar with the butter for about 18 minutes. Remove and drain well.
2.
Peel the egg and chop.
3.
Peel the shallot and chop finely.
4.
Rinse the tomatoes, cut into quarters, remove the seeds, and cut into cubes.
5.
For the sauce, whisk the oil with the vinegar and season with 1 pinch of sugar, salt, and pepper. Rinse the parsley and shake dry. Chop and mix with the shallots and tomatoes into the sauce.
6.
Place the lukewarm asparagus on a serving dish. Pour the dressing over the asparagus and sprinkle with the chopped eggs.
