Asparagus with Ham and Creamy Sauce
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
512
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 197.6 μg | (329 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 573 μg | (191 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 111 mg | (117 %) | ||
| Potassium | 1,166 mg | (29 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 346 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram white Asparagus
- 1 kilogram green Asparagus
- 100 grams raw ham
- 125 grams butter
- 120 grams Whipped cream
- 3 egg yolks
- 1 Tbsp lemon juice
- 1 gram ground saffron
- salt (pepper)
- 10 grams Chervil
Preparation steps
1.
Peel white asparagus thoroughly, cut off ends, halve crosswise and cook in salted boiling water, 18-20 minutes. Drain well. Melt butter over low heat. Beat cream until stiff. Skim foam from butter.
2.
In a metal bowl set over a pan of hot water, beat egg yolks and lemon juice until creamy. Slowly, beat in melted butter. Dissolve saffron in 1 tablespoon water and stir into yolk mixture.
3.
Fold whipped cream into yolk mixture and season with salt and pepper. Rinse and pat chervil dry. Cut ham into strips. Divide asparagus among four plates, top with sauce, sprinkle with ham and garnish with chervil.
