Zucchini Spears with Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 11.84 g | (12 %) | ||
| Fat | 9.57 g | (8 %) | ||
| Carbohydrates | 18.18 g | (12 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 1.22 g | (4 %) |
| Vitamin A | 176.75 mg | (22,094 %) | ||
| Vitamin D | 0.95 μg | (5 %) | ||
| Vitamin E | 2.63 mg | (22 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 3.45 mg | (29 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 68.42 μg | (23 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0.78 μg | (26 %) | ||
| Vitamin C | 19.15 mg | (20 %) | ||
| Potassium | 348.72 mg | (9 %) | ||
| Calcium | 228.59 mg | (23 %) | ||
| Magnesium | 35.46 mg | (12 %) | ||
| Iron | 1.74 mg | (12 %) | ||
| Iodine | 26.4 μg | (13 %) | ||
| Zinc | 1.04 mg | (13 %) | ||
| Saturated fatty acids | 4.87 g | |||
| Cholesterol | 94.45 mg |
Ingredients
- Ingredients
- 15 green Asparagus tip
- vegetable oil (for frying)
- 4 Basil
- Sea salt
- 1 tsp sugar
- 2 Zucchini
- freshly ground peppers
- 2 Tbsps Pastry flour
- 2 eggs
- 2 ozs breadcrumbs
- 2 Tbsps grated Parmesan
- 2 Tbsps finely chopped Fresh herbs (basil and thyme)
- 1 Tbsp butter
- 1 ½ ozs Parmesan
Preparation steps
Rinse the asparagus and cut 12 very thin slices from 3 spears.
Fry in a large pot in some oil at 170°C / 350ºF for about 1 minute until crispy. Drain on paper towels.
Rinse the basil, pat dry, and also fry briefly. Remove from the oil with a skimmer and drain on absorbent paper.
Peel the lower third from the remaining 12 asparagus spears and cook in salted water with the sugar for 6-8 minutes. Simmer until al dente.
Rinse the zucchini, cut off the ends, pat dry with kitchen paper and cut lengthwise into thick slices (approximately 1/4 inch), preferably with a vegetable slicer.
Keep the best slices and use the rest elsewhere. Season with salt and pepper.
Pour the flour onto a plate, whisk the eggs in a separate bowl, and place the breadcrumbs with the herbs and Parmesan on a third plate.
Firstly, coat the zucchini slices in flour on both sides. Next, dip into the eggs. Then, coat both sides with breadcrumbs.
Fry in portions for 2-3 minutes until golden brown in some oil. Lift out with the skimmer and drain on kitchen paper.
Melt the butter in a pan and toss the drained asparagus in it. Season lightly with salt.
Arrange the zucchini slices on plates and place a stalk of asparagus on each. Garnish with fried asparagus and basil. Serve with thinly sliced Parmesan on top.
