Roasted Asparagus with Yogurt Dip
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
202
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 100.4 μg | (167 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 283 μg | (94 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 691 mg | (17 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dip
- 250 grams Natural yogurt
- 4 Tbsps Crème fraiche
- 3 Tbsps Orange juice
- 1 tsp Orange peel
- ½ organic Lime (juice)
- 1 tsp Lime zest
- 4 scallions
- salt
- freshly ground peppers
- For the asparagus
- 500 grams white Asparagus
- 500 grams green Asparagus
- 2 Tbsps olive oil
- Sea salt
- 2 Tbsps Orange peel
Preparation steps
1.
For the dip: Mix yogurt, crème fraîche, orange juice, lime juice, orange zest and lime peel. Rinse scallions, cut into thin rings, set aside half and add remainder to yogurt dip. Season dip with salt and pepper, pour into bowl and refrigerate.
2.
For the asparagus: Remove bottom third of green asparagus and peel. Peel white asparagus completely and remove woody ends. Cut thicker asparagus spears lengthwise.
3.
Heat oil in large non-stick pan and fry asparagus over medium heat. Season asparagus with a little salt, reduce heat and continue to cook for 3-4 minutes. Remove pan from heat and let flavors infuse.
4.
Sprinkle asparagus with coarse salt, garnished with orange zest and scallions and serve with yogurt dip.
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