Asparagus with Herb Sauce
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
485
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 10.7 mg | (89 %) | ||
| Vitamin K | 177.9 μg | (297 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 511 μg | (170 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 1,006 mg | (25 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 25.2 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 258 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅘ kilograms green Asparagus
- salt
- sugar
- ½ lemon (juice)
- 2 egg yolks
- 125 grams melted butter
- freshly ground peppers
- 1 handful Fresh herbs (such as chives, parsley)
- 150 grams acid Whipped cream
Preparation steps
1.
Rinse the asparagus thoroughly, peel the bottom third and cut off woody ends. Cook in salted boiling water with a pinch of sugar for about 8 minutes. Remove and drain.
2.
For the sauce, in a heat-proof bowl placed over a pot of hot water, whisk the lemon juice with the egg yolks until frothy. Add the melted butter very slowly and stir until the sauce is creamy. Season with salt and pepper. Rinse herbs, shake dry, chop and mix with the sauce. When the sauce is lukewarm sauce stir in sour cream. Transfer to plates, top the asparagus and serve.
