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Asparagus with Egg Vinaigrette

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Asparagus with Egg Vinaigrette

Asparagus with Egg Vinaigrette - The king of vegetables in green and white quite readily says "spring"

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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
313
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie313 kcal(15 %)
Protein17 g(17 %)
Fat16 g(14 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage10 g(33 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.3 μg(7 %)
Vitamin E12.4 mg(103 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.5 mg(36 %)
Folate287 μg(96 %)
Pantothenic acid3.3 mg(55 %)
Biotin20.7 μg(46 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C72 mg(76 %)
Potassium1,076 mg(27 %)
Calcium184 mg(18 %)
Magnesium88 mg(29 %)
Iron4.5 mg(30 %)
Iodine42 μg(21 %)
Zinc2.5 mg(31 %)
Saturated fatty acids3.1 g
Uric acid150 mg
Cholesterol178 mg
Development of this recipe:

Ingredients

for
4
Ingredients
3
2 ⅕ pounds
white Asparagus
2 ⅕ pounds
green Asparagus
1 pinch
1 pound
1 bunch
1 bunch
1 bed
4 tablespoons
1 teaspoon
4 tablespoons
Preparation

Kitchen utensils

1 Small pot, 2 large Pots, 1 Pot (or vessel to decant), 1 Peeler, 1 Small knife, 1 Teaspoon, 1 Kitchen shears, 1 Sieve, 1 Tablespoon, 2 Bowls, 1 Whisk, 1 Slotted spoon, 1 Measuring cups

Preparation steps

1.
Asparagus with Egg Vinaigrette preparation step 1

Gently lower the eggs into a pot of boiling water and hard cook for 8-10 minutes. Remove from pan, rinse under cold water and allow to cool. 

2.
Asparagus with Egg Vinaigrette preparation step 2

While the eggs cook, rinse the asparagus. Thoroughly peel the stalks of white asparagus with a vegetable peeler, then peel just the lower third of green asparagus, reserving the trimmings. Cut off rough ends. 

3.
Asparagus with Egg Vinaigrette preparation step 3

Combine the asparagus trimmings in a large pot, cover well with water and add ½ teaspoon salt and a pinch of sugar. Bring to a boil, cover and cook over low heat for 20 minutes.

4.
Asparagus with Egg Vinaigrette preparation step 4

Meanwhile, peel the potatoes, cover with water in a pot, cover and cook until knife-tender, 25-30 minutes.

5.
Asparagus with Egg Vinaigrette preparation step 5

Rinse radishes, wipe dry and cut into thin sticks. Rinse chives, shake dry and cut into small rings. Cut the cress from the roots.

6.
Asparagus with Egg Vinaigrette preparation step 6

Pour asparagus-trimmings water through a sieve, return it to the pot and return to a boil. Cook the white asparagus for 7 minutes, then add green asparagus and continue cooking until both are crisp-tender, 4-5 minutes more. The spears should be tender but still firm to the bite.

7.
Asparagus with Egg Vinaigrette preparation step 7

For the vinaigrette, whisk together the vinegar with salt and pepper to taste, mustard and 100 ml (approximately 1/3 cup) of asparagus water. Gradually whisk in the oil. 

8.
Asparagus with Egg Vinaigrette preparation step 8

Peel eggs and chop coarsely. Combine eggs, radishes, chives and cress in a bowl. Fold in the vinaigrette and season with salt and pepper.

9.
Asparagus with Egg Vinaigrette preparation step 9

Drain potatoes. Remove asparagus from the pot with a skimmer, drain briefly and divide among plates. Sprinkle with the vinaigrette and serve with the potatoes.