Roasted White Asparagus with Bresaola
(0 votes)
(0 votes)
Health Score:
58 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
415
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 195.9 μg | (327 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 547 μg | (182 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 1,368 mg | (34 %) | ||
| Calcium | 295 mg | (30 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms white Asparagus
- 8 sprigs Tarragon
- 50 grams butter
- 1 tsp salt
- 1 tsp sugar
- 100 milliliters white wine (such as Pinot Gris)
- 200 grams Bresaola
- 50 grams Parmesan
- Ingredients
- 4 pcs Parchment paper (or aluminum foil)
Preparation steps
1.
Peel the asparagus and cut off the woody ends. Preheat the oven to 180°C (approximately 350°F). Divide the asparagus into 4 portions and place each on a large piece of parchment paper or aluminum foil.
2.
Rinse the tarragon, shake dry and pluck the leaves. Distribute the butter over the asparagus and sprinkle with salt and sugar. Pour the white wine over top and close the packets. Arrange, side by side, in a baking or roasting pan.
3.
Bake for 45-55 minutes. Arrange the packets on serving plates, slightly open. Serve with Bresaola and shaved Parmesan.
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