Asparagus Jelly
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 45 min.
Preparation
Calories:
53
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 53 cal. | (3 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 55 μg | (92 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 231 mg | (6 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 600 grams Asparagus
- salt
- 1 Tbsp butter
- 1 tsp sugar
- 2 Tbsps lemon juice
- 6 sheets gelatin
- 3 Tbsps parsley
- Watercress (to garnish)
Preparation steps
1.
Rinse the white asparagus, peel and cut off the ends.
2.
Cook the asparagus in boiling salt water with butter, lemon juice and sugar for about 18 minutes. Drain, catching the water, rinse in cold water and drain well.
3.
Soak the gelatin in cold water, squeeze and dissolve in a little hot asparagus water. Add about 1/2 liter (approximately 2 cups) of asparagus water, mix well and season with salt.
4.
Cut the asparagus into 4 cm long pieces. Spread the asparagus between 6 plates. Sprinkle with parsley and pour the asparagus jelly on top. Cover and chill for a few hours.
5.
Serve garnished with watercress.
