Asparagus in Orange Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 82.4 μg | (137 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 228 μg | (76 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 515 mg | (13 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 800 grams Asparagus
- 1 Orange
- ½ bunch Lemon thyme
- 1 shallot
- ½ Red Pepperoncini
- 3 Tbsps olive oil
- salt
- peppers (freshly ground)
- sugar
- 40 milliliters Noilly Prat
- 100 milliliters Vegetable broth
- 1 Tbsp cold butter (grated)
Preparation steps
Peel the asparagus and cut off the ends. Peel with a vegetable peeler and cut into thin strips. Peel the orange with a sharp knife, so that all the white pith is gone. Cut out the orange slices and squeeze all the remaining juice. Peel the shallot and chop finely. Cut the peppers crosswise into strips.
Rinse the thyme, shake dry, and pluck off the leaves. Heat the olive oil in a pan and saute the asparagus with the scallions and peppers. Season with salt, sugar, and pepper. Deglaze with the Noilly Prat and the orange juice. Bring everything to a boil and add the vegetable stock and butter. Add the thyme leaves. Let the sauce reduce until it is slightly creamy, and the asparagus is al dente. Add the orange segments near the end of cookies time.
Arrange the vegetables on 4 plates and serve warm.
