Asparagus with Hollandaise Sauce
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
619
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 199.7 μg | (333 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 561 μg | (187 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 103 mg | (108 %) | ||
| Potassium | 1,063 mg | (27 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 35.6 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 298 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms green Asparagus
- salt
- 1 tsp butter
- 2 Tbsps lemon juice
- 1 pinch sugar
- For the Hollandaise
- 250 grams butter
- 2 egg yolks
- 4 Tbsps dry white wine
- 1 Tbsp lemon juice
- salt
- pink peppers
Preparation steps
1.
Trim the bottom end of the asparagus. Peel the bottom third of the spears. Cook in boiling water seasoned with 1 teaspoon of salt, butter, lemon juice, and sugar for 15 minutes until al dente.
2.
For the hollandaise, melt the butter, and skim off the milk solids. Add the egg yolks and wine to a metal bowl, then place over a hot water bath. Beat until creamy and thickened. Remove from the heat, then gradually incorporate the butter. Start with a few drops, ensuring the butter is completely incorporated before adding more. Increase to a thin stream, and add enough butter until a thick sauce forms. Season to taste with salt and lemon juice. Transfer the asparagus to plates, and top with the hollandaise. Garnish with the pink pepper, and serve.
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