Asparagus Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,448 cal. | (212 %) | ||
| Protein | 204 g | (208 %) | ||
| Fat | 270 g | (233 %) | ||
| Carbohydrates | 300 g | (200 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 48.7 g | (162 %) |
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 14.7 μg | (74 %) | ||
| Vitamin E | 39.6 mg | (330 %) | ||
| Vitamin K | 474.9 μg | (792 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 62.6 mg | (522 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 1,191 μg | (397 %) | ||
| Pantothenic acid | 13.3 mg | (222 %) | ||
| Biotin | 123.3 μg | (274 %) | ||
| Vitamin B₁₂ | 13.8 μg | (460 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 5,229 mg | (131 %) | ||
| Calcium | 1,301 mg | (130 %) | ||
| Magnesium | 748 mg | (249 %) | ||
| Iron | 29.5 mg | (197 %) | ||
| Iodine | 460 μg | (230 %) | ||
| Zinc | 25.5 mg | (319 %) | ||
| Saturated fatty acids | 155.3 g | |||
| Uric acid | 1,077 mg | |||
| Cholesterol | 2,245 mg | |||
| Complete sugar | 38 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 2 eggs
- 125 grams butter
- salt
- 250 grams green Asparagus
- 250 grams white Asparagus
- 1 tsp butter
- 2 cups dried Lentils
- 200 milliliters Whipped cream
- 3 eggs
- peppers (nutmeg)
- 1 Tbsp lemon juice
- For the dip
- 300 grams Sour cream
- salt
- peppers
- 1 Tbsp lemon juice
- 2 Tbsps Whipped cream
- 2 Tbsps Tarragon (finely chopped)
- 8 shrimp (cooked, shelled)
- Tarragon
Preparation steps
Sift flour onto a work surface, form a well, add the eggs and salt to the well, distribute the cold butter into pieces in the flour and chop everything with a large knife. Knead into a smooth dough and wrap in foil. Chill at least 1 hour in a refrigerator.
Peel asparagus and cut off the woody ends. Bring salted water to a boil, cook white asparagus for 3 minutes, add green asparagus and cook for another 3 minutes. Pour in a sieve, rinse with cold water and drain.
Preheat oven to 200°C (approximately 400°F). Grease a springform pan with 26 cm (approximately 10 inch) diameter. Roll out the dough on a floured surface and line springform pan with the dough. Make the border 4 cm (approximately 1 1/2 inch) high. Pierce dough several times with a fork. Grease parchment paper and plan on the dough. Distribute legumes on it and bake the dough for10 minutes. Remove paper with the legumes.
Whisk eggs and cream with salt, pepper and lemon juice. Distribute asparagus into the dough, pour on egg cream and bake the quiche at 220°C (approximately 425°F) for 20 minutes.
Mix creme fraiche until smooth with heavy cream and lemon juice. Season with salt, pepper and tarragon. In small bowl, fill with the shrimp. Garnish with tarragon branches and serve the quiche.
