| Type | Per person |
|---|---|
| Energy | 198 kcal |
| Fat | 12 gr |
| of which saturated | 3 gr |
| Carbohydrates | 9 gr |
| of which sugars | 4 gr |
| Fibres | 3 gr |
| Protein | 12 gr |
| Salt | 0.4 gr |
Spanish asparagus
Main course
2 persons
20 - 30 min
With seasonal products
300gr vegetables p.p.
Ingredients
2 persons
| 1 tablespoon of olive oil |
| piece of chilli |
| 3 eggs |
| 3 sprigs of parsley |
| 1 tablespoon of tomato puree |
| 600 grams of asparagus |
| 1 clove of garlic |
Preparation
1. Peel the asparagus and cut off the hard bottom.
2. Boil the asparagus in plenty of water for 8-10 minutes and let them cook in the cooling cooking liquid.
3. Clean the garlic and cut the clove small.
4. Cut the chilli into strips.
5. Wash the parsley and cut it small.
6. Fry the garlic and chilli in the oil until soft.
7. Briefly fry the tomato puree with them.
8. Add the parsley and and stir in 4 tablespoons of water.
9. Beat the eggs and stir them into the mixture in the pan.
10. Allow the eggs to just cook while stirring.
Drain the asparagus, place them on a dish and spoon the egg mixture on top.
Menu suggestion: Delicious with a tartare and mashed potatoes.
Source: Nutrition Centre.
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Nutritional values
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