Asparagus and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 11.83 g | (12 %) | ||
| Fat | 15.31 g | (13 %) | ||
| Carbohydrates | 22.39 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.44 g | (35 %) |
| Vitamin A | 499.25 mg | (62,406 %) | ||
| Vitamin D | 2.65 μg | (13 %) | ||
| Vitamin E | 6.03 mg | (50 %) | ||
| Vitamin B₁ | 0.62 mg | (62 %) | ||
| Vitamin B₂ | 0.64 mg | (58 %) | ||
| Niacin | 7.99 mg | (67 %) | ||
| Vitamin B₆ | 0.34 mg | (24 %) | ||
| Folate | 561.97 μg | (187 %) | ||
| Pantothenic acid | 1.41 mg | (24 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.03 μg | (1 %) | ||
| Vitamin C | 30.33 mg | (32 %) | ||
| Potassium | 1,113.9 mg | (28 %) | ||
| Calcium | 99.8 mg | (10 %) | ||
| Magnesium | 60.4 mg | (20 %) | ||
| Iron | 5.53 mg | (37 %) | ||
| Zinc | 2.64 mg | (33 %) | ||
| Saturated fatty acids | 9.02 g | |||
| Cholesterol | 37.86 mg |
Ingredients
- Ingredients
- 1 ½ kilograms white Asparagus
- 300 grams button Mushroom
- 200 grams Chanterelle
- 2 shallots (chopped)
- 3 Tbsps granulated Chicken broth
- 70 grams butter
- lemons (juice)
- Chives
- salt
- freshly ground peppers
Preparation steps
Peel the asparagus thoroughly, cut off ends and cook in boiling salted water with a little butter for about 12 minutes, then drain. Meanwhile trim mushrooms, cut off stem ends and cut or tear into small pieces. Cut chives into rolls.
Mix broth with about 100 ml (approximately 1/4 cup plus 2 tablespoons) of boiling water to dissolve and set aside. Melt half of the butter in a large frying pan and add the mushrooms and asparagus. Cook until light golden brown, remove from the pan and keep warm.
Add chopped shallots to the pan and sauté briefly, then pour in the broth and lemon juice, stir, bring to a simmer and stir in the butter in small pieces. Season with salt and pepper.
Arrange asparagus and mushrooms on plates, drizzle with sauce and garnish with chives.
