Asparagus with Chervil Yogurt
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 50 min.
Ready in
Calories:
177
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 98 μg | (163 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 278 μg | (93 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 655 mg | (16 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For yogurt sticks
- 5 sheets gelatin
- 2 Tbsps dry white wine
- 300 grams Yogurt (0.1% fat)
- salt
- white peppers
- 1 splash lemon juice
- 1 sm handful Chervil
Preparation steps
1.
For the yogurt sticks: Soften gelatin in cold water. Squeeze out sheets and dissolve in warm saucepan with white wine. Stir yogurt until smooth, season with salt, pepper and lemon juice and quickly stir in gelatin mixture. Gently mix in half of chervil leaves. In a flat pan lined with plastic wrap, pour in mixture and sprinkle with remaining chervil. Chill for a minimum of 4 hours.
2.
For the asparagus: Peel asparagus and cook in boiling water with sugar, salt and 1 tablespoon of butter for about 20 minutes. Drain and toss briefly in remaining hot butter. Transfer to plates. Remove yogurt from the mold, remove plastic wrap, cut in strips and allow to melt over asparagus and serve.
