Asparagus with Chervil Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
299
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 14.72 g | (15 %) | ||
| Fat | 18.2 g | (16 %) | ||
| Carbohydrates | 25.6 g | (17 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 10.76 g | (36 %) |
more nutritional values
| Vitamin A | 586.88 mg | (73,360 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.61 mg | (63 %) | ||
| Vitamin B₁ | 0.81 mg | (81 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.87 mg | (66 %) | ||
| Vitamin B₆ | 0.41 mg | (29 %) | ||
| Folate | 746.4 μg | (249 %) | ||
| Pantothenic acid | 1.14 mg | (19 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 38.78 mg | (41 %) | ||
| Potassium | 1,136.74 mg | (28 %) | ||
| Calcium | 169.45 mg | (17 %) | ||
| Magnesium | 70.83 mg | (24 %) | ||
| Iron | 5.17 mg | (34 %) | ||
| Zinc | 3.03 mg | (38 %) | ||
| Saturated fatty acids | 7.67 g | |||
| Cholesterol | 35.18 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the asparagus and cut off the ends. Bring a pot of water to a boil with the salt, butter and sugar and cook the asparagus for about 20 minutes.
2.
Lift out with a slotted spoon and drain.
3.
Toast the pine nuts in a dry skillet.
4.
For the sauce, peel and dice the shallot and sauté in some butter. Rinse the chervil, set some leaves aside for garnish and finely chop the rest. Add to the shallot and cook briefly. Pour in 125 ml of asparagus water (approximately 1/2 cup) and simmer for 5 minutes. Remove from the heat and stir in the sour cream.
Purée the sauce in a blender and season with salt and pepper.
Transfer the asparagus to plates and serve drizzled with the sauce, garnished with the remaining chervil leaves and showered with pine nuts.
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