| Type | Per person |
|---|---|
| Energy | 133 kcal |
| Fat | 7 gr |
| of which saturated | 2 gr |
| Carbohydrates | 9 gr |
| of which sugars | 5 gr |
| Fibres | 3 gr |
| Protein | 6 gr |
| Salt | 0.24 gr |
Asparagus salad with watercress
Main course
2 persons
20 - 30 min
265gr vegetables p.p.
Ingredients
2 persons
| approx. 25g watercress |
| 1 teaspoon honey |
| 1 egg |
| 500g asparagus |
| 1 teaspoon mustard |
| 1 tablespoon vinegar |
| 1 tablespoon oil |
Preparation
1. Peel the asparagus and cut a piece off the woody bottom. Boil the asparagus and egg in plenty of water for 8-10 minutes and leave to cook in the cooling cooking water.
2. Peel the egg and chop it small.
3. Make a sauce from the chopped egg with the vinegar, honey, mustard, 1 tablespoon of water and the oil.
4. Slice the cooled asparagus and mix in the sauce.
5. Wash the watercress. Arrange the watercress on a platter and spoon the asparagus on top.
Menu suggestion: Delicious with chopped walnuts and potatoes.
Source: Nutrition Centre.
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Nutritional values
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