Asparagus with Ham and Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 51.7 μg | (86 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 501 mg | (13 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 37.4 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 328 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the sauce
- 250 grams butter
- 2 egg yolks
- 4 Tbsps dry white wine
- 2 Tbsps lemon juice
- salt
- white peppers
Preparation steps
Peel white asparagus thoroughly and cut off stem ends from all asparagus. Bring two pots of salted water to a boil. Slice lemon and divide between both pots. Add 1/2 teaspoon sugar and 1/2 tablespoon of butter to each pot as well. Boil white asparagus for 18 minutes or until al dente. Cook green asparagus for 10 minutes or until al dente.
For the sauce, melt butter and skim off foam. Beat egg yolks and wine in a metal bowl over a hot water bath until frothy. Add butter slowly while stirring until a creamy homogenous sauce forms. Do not allow mixture to boil. Season with lemon juice, salt and pepper.
Wrap one slice of ham around 4 asparagus stalks. Secure with piece of spring onion. Spread sauce on 4 plates and top with 1 group of white asparagus and 1 group of green asparagus. Serve hot.
