Pasta with Green Asparagus and Cress
Nutritional values
(Percentage of daily recommendation)
| Calorie | 538 cal. | (26 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 49.3 μg | (82 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 636 mg | (16 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 shallots
- 1 garlic clove
- 500 grams green Asparagus
- 400 grams Spaghetti
- salt
- 2 Tbsps butter
- 20 grams fresh Horseradish
- 1 tsp lemon juice
- 200 milliliters vegetable stock (from a jar)
- 100 grams Mascarpone (minimum 80% fat content)
- freshly ground peppers
- 1 bowl Cress
- thin strips Horseradish (for garnish)
Preparation steps
Peel the shallots and garlic and chop finely. Rinse the asparagus, cut off 1 cm (approximately 1/2 inch) of the woody ends and peel stalks if necessary. Cut asparagus diagonally into 5 cm (approximately 2-inch) long pieces.
Cook spaghetti in plenty of boiling salted water according to package specification until al dente.
Melt the butter in a large non-stick skillet and sauté the shallots with the garlic. Peel horseradish, grate finely and immediately mix with the lemon juice. Add asparagus to shallot mixture and pour in the vegetable stock. Cook until heated through. Drain the spaghetti, add to the sauce and stir in the horseradish and mascarpone. Season with salt and pepper.
Cut the cress and combine with horseradish strips. Arrange the spaghetti on hot plates and serve garnished with cress.
