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Asparagus Salad

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Asparagus Salad
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
505
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie505 kcal(24 %)
Protein21.25 g(22 %)
Fat40.62 g(35 %)
Carbohydrates23.34 g(16 %)
Sugar added0 g(0 %)
Roughage10.29 g(34 %)
Vitamin A896.73 mg(112,091 %)
Vitamin D0.38 μg(2 %)
Vitamin E8.93 mg(74 %)
Vitamin B₁0.96 mg(96 %)
Vitamin B₂0.89 mg(81 %)
Niacin11.18 mg(93 %)
Vitamin B₆0.58 mg(41 %)
Folate768.1 μg(256 %)
Pantothenic acid1.93 mg(32 %)
Biotin8.52 μg(19 %)
Vitamin B₁₂0.57 μg(19 %)
Vitamin C41.46 mg(44 %)
Potassium1,382.06 mg(35 %)
Calcium195.18 mg(20 %)
Magnesium83.26 mg(28 %)
Iron6.04 mg(40 %)
Iodine23.97 μg(12 %)
Zinc4.17 mg(52 %)
Saturated fatty acids23.14 g
Cholesterol275.72 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 kilogram
white Asparagus
1 kilogram
green Asparagus
100 grams
raw Ham
125 grams
120 grams
3
1 tablespoon
1 gram
Salt (pepper)
10 grams

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.