Asparagus with Tarragon-butter Sauce
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
453
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 11.6 mg | (97 %) | ||
| Vitamin K | 197.9 μg | (330 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 563 μg | (188 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 1,078 mg | (27 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 23.9 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms Asparagus
- 50 grams Whipped cream
- 150 grams butter
- 2 egg yolks
- 1 bunch Tarragon
- 1 Tbsp lemon juice
- salt
- peppers
Preparation steps
1.
Rinse asparagus, snap off woody ends and peel. Simmer asparagus in salted water, about 20 minutes. Remove and drain well. To make sauce: Melt butter. Whip cream until stiff. In a bowl placed over a pan of hot water, beat egg yolks with lemon juice. Season with salt and pepper and continue beating until eggs are creamy.
2.
Remove eggs from heat. Slowly whisk in butter until incorporated. Fold in cream. Set two sprigs of tarragon aside for garnish and finely chop the rest. Fold chopped tarragon into the sauce. Serve asparagus with sauce and garnish with tarragon sprigs.
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