• med fat 7.28g 7.28%
  • med sat fat 2.94g 2.94%
  • med salt 201.59mg 0.20%
  • low sugar 1.34g 1.34%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Heat the olive oil in a non-stick frypan. Place the capers in the oil and lightly fry. Remove when crispy and drain on kitchen paper.
  2. Shave the parmesan with a vegetable peeler.
  3. Peel asparagus lightly and trim spears to a uniform length.
  4. Steam the asparagus over boiling water until just cooked and bright green (approx. 5 minutes).
  5. Divide asparagus between four serving plates. Top with chopped egg, shaved parmesan and crisped capers.
  6. Season with freshly cracked black pepper.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
212.69g
100.00g
Energy (kJ)
935.60kJ
439.88kJ
Protein (g)
17.47g
8.21g
Total fat (g)
15.49g
7.28g
- Saturated fat (g)
6.25g
2.94g
- Polyunsaturated fat (g)
1.04g
0.49g
- Monounsaturated fat (g)
6.63g
3.12g
Cholesterol (mg)
233.50mg
109.78mg
Carbohydrate-available (g)
2.89g
1.36g
CarbohydrateSE (g)
2.89g
1.36g
- Sugars (g)
2.84g
1.34g
Water (g)
169.45g
79.67g
Dietary fibre (g)
2.08g
0.98g
Thiamin (mg)
0.24mg
0.11mg
Riboflavin (mg)
0.42mg
0.20mg
Niacin (mg)
1.34mg
0.63mg
Niacin equivalents (mg)
5.43mg
2.56mg
Vitamin C (mg)
19.20mg
9.03mg
Total folate (ug)
224.04ug
105.33ug
Total vitamin A equivalents (ug)
153.76ug
72.29ug
Retinol (ug)
137.00ug
64.41ug
Beta carotene equivalents (ug)
100.59ug
47.29ug
Sodium (mg)
428.76mg
201.59mg
Potassium (mg)
484.81mg
227.94mg
Magnesium (mg)
33.28mg
15.65mg
Calcium (mg)
272.35mg
128.05mg
Phosphorus (mg)
341.24mg
160.44mg
Iron (mg)
2.31mg
1.08mg
Zinc (mg)
1.87mg
0.88mg

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