Asparagus 2 Ways, Gratineed and with Chocolate Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 610 cal. | (29 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 32 g | (128 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 941 mg | (24 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 22.9 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 401 mg | |||
| Complete sugar | 41 g |
Ingredients
- Asparagus with cinnamon foam
- 4 stalks Asparagus
- 3 Tbsps powdered sugar
- 1 Tbsp lemon juice
- 4 egg yolks
- 150 milliliters white wine
- ½ tsp Ground cinnamon
- Chocolate mousse with asparagus
- 150 grams dark Couverture
- 400 grams Crème fraiche
- 400 grams Strawberries
- 2 stalks Asparagus
Preparation steps
For the asparagus with cinnamon foam: Peel the asparagus, cut off the tough ends and cut on the diagonal into very thin slices. Transfer to a bowl and toss with 1 tablespoon powdered isugar and lemon juice and spread over four ovenproof plates.
In a heatproof bowl, set over, not in, a pan of simmering water, whisk together the yolks, wine, cinnamon and remaining powdered sugar, whisking all the while until thick and creamy, about 3 minutes.
Preheat the oven to 250°C (approximately 480°F). Pour the foamy mass over the asparagus and bake until the surface has browned, about 5 minutes.
Chocolate mousse with asparagus: In a saucepan, heat the creme fraiche, add the crushed chocolate and stir until dissolved. Refrigerate at least 2 hours until well chilled.
Rinse, hull and halve or quarter the strawberries depending on size. Peel the asparagus, cut off tough ends and cut with a vegetable peeler into very thin strips.
Spoon the chocolate cream onto the plates, arrange strawberries and asparagus strips on the chocolate cream decorative and serve immediately along with the gratineed asparagus.
