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
4
- Ingredients
- 28 ozs Roast beef (ready to cook)
- 4 Tbsps vegetable oil
- 7 cups green Asparagus (lower third peeled)
- 1.333 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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
