Asparagus with Elderflower Butter
Healthy, because
Even smarter
Nutritional values
Crunchy asparagus, fresh elderflowers - you can't get more spring on a plate! And we are also doing something good for the body, because asparagus has a gently draining effect and the B-vitamin folic acid it contains promotes cell renewal and blood formation. The trace element zinc, also found in asparagus, can tighten the body and stimulate the mind.
If the low-carb variant is not enough and you would like a little more satiation, you will quickly be helped: Boiled potatoes go perfectly with asparagus, but sweet potatoes or herb rice also taste great with green sticks.
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 98.6 μg | (164 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 281 μg | (94 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 kilogram green Asparagus
- 1 lemon
- 1 Tbsp butter
- 50 grams butter
- 4 Tbsps Elderflower (plucked)
- 400 grams Yogurt (0.1% fat)
- 2 Tbsps elderflower syrup
- 4 Tbsps lemon juice
- salt
- peppers (White)
- Elderflower (for garnish)
Preparation steps
Rinse asparagus and snap off woody ends. Rinse and slice lemon. Set the middle slices aside for garnish. In a large saucepan, combine the outer lemon slices with water and a tablespoon of butter. Season with salt and bring to a boil. Add asparagus and simmer until tender, about 20 minutes. Meanwhile, heat butter over low heat until foamy. Skim foam and let cool slightly.
Add elderflowers to butter. Mix yogurt with lemon juice and elderflower syrup and pour onto plates. Remove asparagus from water, drain and divide over yogurt. Spoon elderberry butter carefully over asparagus. Serve garnished with elderflowers.
