Recipes
Gratinated asparagus
As far as 3000 years ago the Chinese celebrated asparagus as a medicine and even today it is respected as body purifier. Cream of asparagus soup, asparagus with tomato and mozzarella, with eggs, but also gratinated are some of the (excellent!) ways of how to prepare it.
| Preparation time | 45 min |
|---|---|
| Demanding |  |
| Energetic value | 221 kcal / 924 kJ |
| Table of nutritive values | |
Ingredients
 | 4 — 8 |
|---|---|
| 1 kg | asparagus |
| 80 g | butter |
| 1 tablespoon | sugar |
| 8-10 | slices cooked ham |
| 150 g | Gauda cheese |
| 2 tablespoons | parmesan |
| 1 tablespoon | Vegeta |
Preparation
- Scrape the two lower thirds of the asparagus. Wash them and order so that the tips are in the same level, bind them in the bundle and cut the lower woody part.
- In a tall narrow pot for cooking asparagus put water, add sugar, some salt, 20 g butter and Vegeta. Bring the water to boil, put asparagus into cooking so that they stand vertically.
- Cooking lasts for 15 – 30 minutes (depending on type of asparagus, green asparagus are gentler and are cooked shortly than the white asparagus). If you do not have the pot for cooking asparagus, place them in a narrow pot.
- Drain the cooked asparagus, remove the string and roll 3 or 4 asparagus in a slice of ham. Place them in the greased fire-proof dish, add a few spoons of liquid in which you cooked the asparagus. Sprinkle with grated cheese and grated parmesan. Distribute butter leaves over the surface and bake in the oven heated on 220°C for about 15 minutes.
Serving
Fried asparagus serve warm on a heated plate.
Advice
You can use the liquid in which you cooked the asparagus to prepare a tasty soup.
Little secret
It is important to tie the asparagus into a bundle so that the lower, firmer parts are cooked in water, and the tips are steamed, which will provide that you have all parts of the asparagus cooked at the same time.
Nutritional values
Energetic and nutritional values have been calculated per meal.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | men* | |||
| Total proteins | g | 12,19 | - | - |
| Total carbohydrates | g | 7,00 | - | - |
| Total fat | g | 16,96 | - | - |
| Diet fibres | g | 2,62 | - | - |
| Cholesterol | mg | 48,85 | - | - |
| Vitamin A | IU | 1223,13 | 31 | 24 |
| Niacin | mg | 4,41 | 32 | 22 |
| Vitamin C | mg | 16,50 | 22 | 18 |
| Vitamin D | IU | 19,71 | 10 | 10 |
| Calcium | mg | 269,40 | 27 | 27 |
| Phosphor | mg | 239,82 | 30 | 30 |
| Potassium | mg | 409,33 | 11 | 11 |
| Sodium | g | 1,25 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
