Asparagus in Cream Sauce with Basil
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
322
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 195.5 μg | (326 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 544 μg | (181 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 1,120 mg | (28 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms white Asparagus
- 2 Tbsps butter
- salt
- ½ tsp sugar
- 1 shallot
- 100 milliliters dry white wine
- 200 milliliters Whipped cream
- 2 Tbsps freshly chopped Basil
- white peppers
Preparation steps
1.
Peel the asparagus, and trim off the woody ends. Cut the stalks in half or in thirds. Pace the asparagus peelings in a pan of water and simmer gently for 15 minutes. Drain, and place the asparagus water back into the pan. Add 1 teaspoon of salt, 1 tablespoon of butter, and the sugar. Cook the asparagus for 25 minutes in the boiling water.
2.
Peel and chop the shallot, then sauté until translucent in the remaining butter. Add the white wine, and reduce until the liquid has almost evaporated completely. Add the cream and 4-5 tablespoons of the asparagus cooking liquid. Simmer until thickened. Puree with an immersion blender, mix in the basil, and season to taste with salt and pepper. Drain the asparagus, add to the pan with the sauce, and serve.
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