White Asparagus with Lemon and Anchovy Sauce and Parmesan Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 250.5 μg | (418 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 580 μg | (193 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 1,907 mg | (48 %) | ||
| Calcium | 356 mg | (36 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 162 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 750 grams potatoes
- Salt freshly ground pepper
- 50 grams Parmesan
- 100 milliliters Whipped cream
- 2 kilograms white Asparagus
- 1 pinch sugar
- 2 Anchovy
- 1 shallot
- 1 lemon
- 1 bunch Arugula
- 100 grams cold butter
- 100 milliliters vegetable stock
Preparation steps
Scrub potatoes and cook in salted water for about 20 minutes. Drain and peel, then cut into slices. Grate Parmesan. Layer potatoes in a baking dish, pour cream over and sprinkle with Parmesan. Bake in preheated oven at 200°C (gas mark 3-4, fan 180°C) (approximately 400°F) for about 15-20 minutes.
Peel asparagus and cut off woody ends. Cook in boiling salted water with a pinch of sugar for about 12-15 minutes.
Chop anchovies finely, Peel shallot and chop. Rinse lemon, grate zest and squeeze juice. Rinse and spin dry arugula, chop finely half of arugula. Heat 1 tablespoon of butter in a pan and saute shallot and lemon zest for a few minutes. Add anchovies, lemon juice and vegetable stock and simmer for 2-3 minutes. Cut cold butter into small pieces and whisk into the sauce. Season with salt and pepper. Add chopped arugula and mix well.
Drain asparagus and arrange on plates. Drizzle with the sauce and garnish with remaining arugula. Serve accompanied by Parmesan potatoes.
