Tomato and Asparagus Salad with Cress
Nutritional values
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 12.43 g | (13 %) | ||
| Fat | 21.22 g | (18 %) | ||
| Carbohydrates | 14.29 g | (10 %) | ||
| Sugar added | 0.52 g | (2 %) | ||
| Roughage | 6.26 g | (21 %) |
| Vitamin A | 591.55 mg | (73,944 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 8.68 mg | (72 %) | ||
| Vitamin B₁ | 0.44 mg | (44 %) | ||
| Vitamin B₂ | 0.61 mg | (55 %) | ||
| Niacin | 4.67 mg | (39 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 441.08 μg | (147 %) | ||
| Pantothenic acid | 0.69 mg | (12 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 1.11 μg | (37 %) | ||
| Vitamin C | 46.67 mg | (49 %) | ||
| Potassium | 800.33 mg | (20 %) | ||
| Calcium | 86.36 mg | (9 %) | ||
| Magnesium | 50.61 mg | (17 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 52.8 μg | (26 %) | ||
| Zinc | 1.76 mg | (22 %) | ||
| Saturated fatty acids | 4.69 g | |||
| Cholesterol | 161.63 mg |
Ingredients
Preparation steps
For the salad: Peel asparagus, cut off woody ends and tie into 4 bundles. Cook in boiling salted water combined with butter and sugar for about 18-20 minutes. Drain, reserving about 1/2 cup of cooking liquid, and cool.
make 1/2 cup of Spargelkochsud aside.
Cook eggs in boiling water for about 10 minutes or until hard boiled. Drain and rinse in cold water, peel and chop.
Rinse tomatoes and cut into quarters.
Cut asparagus diagonally into about 3 cm long pieces (approximately 1 1/4 inch).
Rinse and shake dry chives, cut into rings.
Rinse parsley, shake dry, pluck off leaves and chop finely.
For the dressing and serving: Whisk vinegar with asparagus water and oil, season with salt and pepper and add chopped herbs.
Combine asparagus, tomatoes and eggs in a bowl, mix gently with the salad dressing and serve sprinkled with cress.
If desired, serve with toast and Riesling.
