Spinach Waffles with Asparagus Topping
Spinach Waffles with Asparagus Topping - Refined with fruity lemon butter. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
Spinach contains plenty of immune-boosting vitmain C as well as iron, which hels support blood formation and oxygen transport.
Outside the asparagus season, you can also serve these waffles with salmon, black salsify or carrots.
(Percentage of daily recommendation)
| Calorie | 654 cal. | (31 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 180.1 μg | (300 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 257 μg | (86 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 27.3 μg | (61 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 778 mg | (19 %) | ||
| Calcium | 480 mg | (48 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 23.1 μg | (12 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 358 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 ozs Baby spinach
- 6 eggs
- 7 ozs Goat Gouda
- 9 ozs Bread flour
- 1 ½ tsps Baking powder
- 1 tsp salt
- peppers
- 5 Tbsps Sparkling water
- ½ lemon
- 18 ozs white Asparagus (thin sticks)
- 3 Tbsps butter
- 2 Tbsps Pine nuts
Kitchen utensils
Preparation steps
Clean and wash the spinach, spin dry and finely puree it together with the eggs. Grate the goat gouda.
Mix flour with baking powder, salt and pepper and work into a smooth dough with the egg and spinach mixture. Fold in mineral water and cheese.
Wash lemon hot, rub dry, grate peel and squeeze juice. Peel asparagus and cut off woody ends. Bring water to the boil in a pot, salt it, add some lemon juice and cook asparagus for about 10-15 minutes.
Meanwhile, melt the butter in a pan at low to medium heat. Add lemon zest and toss briefly. In another pan without fat roast pine nuts at medium heat for 3-4 minutes.
Fry 8 waffles in a preheated waffle iron. Arrange the waffles on plates together with the asparagus, drizzle with lemon butter and sprinkle with pine nuts.
