Asparagus Salad
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
193
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.2 mg | (118 %) | ||
| Vitamin K | 163 μg | (272 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 447 μg | (149 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,016 mg | (25 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ kilograms white Asparagus
- salt
- sugar
- 2 Tomatoes
- 150 grams Artichoke bottoms
- 3 Tbsps white balsamic vinegar
- 1 Tbsp dark balsamic vinegar
- 100 milliliters Vegetable broth
- 4 Tbsps vegetable oil
- 1 Tbsp freshly chopped parsley
- parsley (for garnish)
Preparation steps
1.
Peel asparagus and simmer in water with 1 teaspoon salt and 1 teaspoon sugar for about 25 minutes. Drain and let cool to room temperature. Rinse tomatoes, quarter, core and finely dice. Drain artichokes and slice.
2.
Whisk together both vinegars, broth, oil and parsley. Season with salt and sugar.
Arrange asparagus, tomatoes and artichokes on plates or platters and drizzle with vinaigrette. Serve garnished with parsley.
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