Asparagus with Chervil Sauce

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Asparagus with Chervil Sauce
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
299
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie299 kcal(14 %)
Protein14.72 g(15 %)
Fat18.2 g(16 %)
Carbohydrates25.6 g(17 %)
Sugar added1.05 g(4 %)
Roughage10.76 g(36 %)
Vitamin A586.88 mg(73,360 %)
Vitamin D0 μg(0 %)
Vitamin E7.61 mg(63 %)
Vitamin B₁0.81 mg(81 %)
Vitamin B₂0.7 mg(64 %)
Niacin7.87 mg(66 %)
Vitamin B₆0.41 mg(29 %)
Folate746.4 μg(249 %)
Pantothenic acid1.14 mg(19 %)
Biotin2 μg(4 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C38.78 mg(41 %)
Potassium1,136.74 mg(28 %)
Calcium169.45 mg(17 %)
Magnesium70.83 mg(24 %)
Iron5.17 mg(34 %)
Zinc3.03 mg(38 %)
Saturated fatty acids7.67 g
Cholesterol35.18 mg

Ingredients

for
4
Ingredients
2 kilograms white Asparagus
1 teaspoon salt
1 teaspoon butter
1 pinch sugar
1 shallot
1 tablespoon butter
150 grams Sour cream
4 tablespoons Pine nuts
1 Chervil
salt
peppers
How healthy are the main ingredients?
Sour creamPine nutssugarsaltshallotsalt

Preparation steps

1.

Peel the asparagus and cut off the ends. Bring a pot of water to a boil with the salt, butter and sugar and cook the asparagus for about 20 minutes.

2.

Lift out with a slotted spoon and drain.

3.

Toast the pine nuts in a dry skillet.

4.

For the sauce, peel and dice the shallot and sauté in some butter. Rinse the chervil, set some leaves aside for garnish and finely chop the rest. Add to the shallot and cook briefly. Pour in 125 ml of asparagus water (approximately 1/2 cup) and simmer for 5 minutes. Remove from the heat and stir in the sour cream.

Purée the sauce in a blender and season with salt and pepper.

Transfer the asparagus to plates and serve drizzled with the sauce, garnished with the remaining chervil leaves and showered with pine nuts.