Asparagus Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
512
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 197.6 μg | (329 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 573 μg | (191 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 111 mg | (117 %) | ||
| Potassium | 1,166 mg | (29 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 346 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram white Asparagus
- 1 kilogram green Asparagus
- 100 grams raw ham
- 125 grams butter
- 120 grams Whipped cream
- 3 egg yolks
- 1 Tbsp lemon juice
- 1 gram ground saffron
- salt (pepper)
- 10 grams Chervil
Preparation steps
1.
Peel white and green asparagus carefully, trim woody ends, if necessary and cut into large pieces. Cook in salted boiling water for about 20 minutes, drain well. Heat butter on low heat and skim all foam. Beat cream until stiff. Whisk egg yolks with lemon juice over hot water bath until creamy, fold in cream and add butter slowly.
2.
Dissolve saffron powder in 1 tablespoon of water. Fold in sauce and season with salt and pepper. Rinse and pat dry chervil. Cut ham into strips. Arrange asparagus on four plates, drizzle with sauce and sprinkle with ham. Garnish with chervil and serve.
