Asparagus with Avocado Dip
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
445
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.5 g | (45 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 17.3 mg | (144 %) | ||
| Vitamin K | 212.9 μg | (355 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 580 μg | (193 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 118 mg | (124 %) | ||
| Potassium | 1,717 mg | (43 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms white Asparagus
- salt
- 2 Avocados
- Oranges (juiced)
- cayenne pepper
- 2 scallions
- 50 grams softened butter
- 4 slices Whole Wheat Toast
- lemons (juiced)
- 3 Tbsps vegetable oil
- freshly ground pepper
Preparation steps
1.
Peel the asparagus, cut off the ends and cook in boiling salt water for 12-15 minutes.
2.
Halve the avocados, remove the stones and remove the flesh from the shell. Pour the flesh into a blender. Add the orange juice and puree. Season with salt and cayenne pepper.
3.
Rinse and finely chop the scallions. Mix the scallions with the butter and season with salt. Toast the whole-wheat bread. Mix the lemon juice, oil, salt and pepper. Drain the asparagus and arrange on a plate. Drizzle the lemon vinaigrette over the asparagus.
4.
Spread the scallion butter on the toast. Serve the toast with the avocado dip and asparagus.
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