Asparagus Tomato Carpaccio with Sesame Vinaigrette
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
202
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 69.1 μg | (115 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 476 mg | (12 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams green Asparagus
- 250 grams white Asparagus
- 250 grams small Tomatoes
- 1 lemon (juice)
- 1 Tbsp Sesame seeds
- 2 Tbsps sesame oil
- 2 Tbsps soy sauce
- 1 pinch sugar
- salt
- freshly ground peppers
- 4 Tbsps soybean oil
- fresh Chervil
Preparation steps
1.
Rinse asparagus and cut off ends. Peel white asparagus thoroughly, peel only in the lower third of the green asparagus. Shave asparagus with a peeler or on vegetable slicer lengthwise into thin slices. Rinse tomatoes and cut into slices. Arrange asparagus and tomato slices onto 4 plates and sprinkle with about 2 tablespoons of lemon juice.
2.
Toast sesame seeds in a dry frying pan, mix with the remaining lemon juice, sesame oil and soy sauce and season with sugar, salt and pepper. Whisk in soybean oil. Drizzle the sesame vinaigrette over the carpaccio and serve garnished with chervil.
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