Asparagus Crepes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 978 cal. | (47 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 70 g | (60 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 20.5 mg | (171 %) | ||
| Vitamin K | 162 μg | (270 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 370 μg | (123 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 35 μg | (78 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,128 mg | (28 %) | ||
| Calcium | 398 mg | (40 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 29.9 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 479 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 500 grams white Asparagus
- salt
- 10 grams butter
- ½ tsp sugar
- 1 tsp honey
- 1 Tbsp Mustard
- 1 egg yolk
- 1 Tbsp lemon juice
- 200 grams Sour cream
- 2 Tbsps white wine
- freshly ground peppers
- 1 bunch flat-leaf parsley
- 2 Tbsps butter
- ¼ l milk
- 2 eggs
- 7 Tbsps Pastry flour
- 1 pinch salt
- vegetable oil
- 500 grams white Asparagus
- salt
- 10 grams butter
- ½ tsp sugar
- 1 tsp honey
- 1 Tbsp Mustard
- 1 egg yolk
- 1 Tbsp lemon juice
- 200 grams Sour cream
- 2 Tbsps white wine
- freshly ground peppers
- 1 bunch smoothness parsley
- 2 Tbsps butter
- ¼ l milk
- 2 eggs
- 7 Tbsps Pastry flour
- 1 pinch salt
- vegetable oil
Preparation steps
Peel the asparagus, cut into bite-size pieces. Bring a pot of water to a boil, season with salt and add 10 grams of butter and sugar. Cook the asparagus for about 15-20 minutes, until al dente. Reserve 2 tablespoons cooking water.
For the sauce, stir together the honey, mustard and egg yolk. Season with salt. Heat over a warm but not boiling water bath stirring constantly. Stir in 2 tablespoons asparagus water, creme fraiche and white wine until creamy. Season with salt and pepper.
Rinse the parsley, shake dry and pluck the leaves. Chop finely and stir 3/4 of the parsley into the sauce.
For the crepes, whisk together the milk, eggs and flour until smooth. Season with salt. Heat some oil in a pan and cook 4 crepes.
Melt the 2 tablespoons of butter and stir the remaining parsley into the melted butter.
Serve asparagus with parsley butter, crepes and sauce.
