Asparagus in Jelly
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Calories:
67
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 67 cal. | (3 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 68.3 μg | (114 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 370 mg | (9 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the white asparagus, peel, cut off the ends.
2.
Rinse the green asparagus, peel the lower third and cut the ends. Boil the asparagus in salted water with butter, lemon juice and sugar about 18 minutes. Boil the green asparagus only 10-12 minutes. Quench with cold water and drain, but keep the broth.
3.
Soak the gelatin in cold water. Squeeze and dissolve in a little of the hot asparagus broth. Fill with approximately 0.5 liter (approximately 2 cups) of asparagus broth. Mix and season.
4.
Cut asparagus into 4 cm (approximately 1 1/2 inch) long pieces. Divide into 6 serving bowls. Sprinkle with chives. Pour the asparagus jelly on top. Cover and refrigerate for a few hours.
5.
Garnish to taste with chives and chervil.
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