Wrapped Spears with Beef
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
1059
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,059 cal. | (50 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 90 g | (78 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 16.1 mg | (134 %) | ||
| Vitamin K | 164.4 μg | (274 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 459 μg | (153 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,607 mg | (40 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 36 g | |||
| Uric acid | 314 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 28 ozs Roast beef (ready to cook)
- 4 Tbsps vegetable oil
- 7 cups green Asparagus (lower third peeled)
- 1 ⅓ cups Bacon (streaky, American)
- 2 sprigs rosemary (roughly torn into pieces)
- ⅔ cup vegetable stock
- 1 Tbsp balsamic vinegar
How healthy are the main ingredients?
rosemaryPreparation steps
1.
Preheat the oven to 140°C (120°C in a fan oven), 275°F, gas 1.
2.
Season the beef with salt and ground black pepper. Brown all over in 2 tbsp hot oil and remove from the pan. Cook on a rack (over a grill pan) in the oven for around 45-55 minutes, depending on the thickness and desired degree of cooking (core temperature for pink: 55-60°C, 130-140°F).
3.
Wrap each stalk of asparagus in 2 rashers of bacon. Fry in the remaining oil in a non-stick frying pan on all sides until golden brown (start with the seam-side down). Season with pepper and sprinkle over the rosemary. Pour in a little stock, cover and braise for around 15 minutes. Remove the lid for the last 5 minutes and reduce the liquid slightly. Season to taste with balsamic vinegar.
4.
Remove the meat from the oven, rest for a short while and serve in slices with the asparagus. Garnish with fried onions if desired.
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