Asparagus with Oranges
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 37 min.
Ready in
Calories:
179
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 179 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 101.6 μg | (169 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 276 μg | (92 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 699 mg | (17 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram white Asparagus
- salt
- sugar
- 3 organic Oranges
- 3 Tbsps olive oil
- 1 Tbsp white balsamic vinegar
- 1 handful mixed Fresh herbs (such as parsley, chervil and basil)
- freshly ground peppers
- 1 Tbsp powdered sugar
Preparation steps
1.
Peel the asparagus, cut off the woody ends and cook in a large pot with salted water and a pinch of sugar 10 - 12 minutes until al dente. Rinse one orange in hot water, pat dry, finely grate the zest and squeeze the juice. Peel the remaining oranges thoroughly, and remove all the membranes with a sharp knife.
2.
Mix the oil with the vinegar, 1 - 2 tsp orange zest and the orange juice. Rinse the herbs, shake dry, chop and add to the sauce. Season with salt, pepper and sugar. Drain the asparagus well and arrange on a serving dish while still warm. Top with the orange segments and drizzle with the sauce. Serve as desired with fresh ciabatta.
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