Asparagus with Herb Sauce
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
137
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 137 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 112.3 μg | (187 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 282 μg | (94 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 745 mg | (19 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the herb
- 1 onion
- 1 Tbsp butter
- ½ bunch parsley
- 1 bunch Chervil
- 150 grams starchy potatoes
- 200 milliliters Vegetable broth
- 1 pinch Nutmeg
- 1 tsp lemon zest
- 3 Tbsps Whipped cream
- salt
Preparation steps
1.
Peel the onion and cut into very small pieces. Rinse the parsley and chervil, shake dry, pluck the leaves and finely chop. Peel the potatoes and dice finely. In a saucepan, heat the butter and sauté the onion. Add the potatoes and sauté everything briefly. Pour in the vegetable stock and simmer together for about 20 minutes, then add the parsley and cream. Puree the sauce. Mix with the lemon zest and nutmeg, add the parsley and season with salt.
2.
Rinse, peel and cut the lower ends of the asparagus. Boil in plenty of salted water with lemon and sugar for about 20-25 minutes. Let simmer until al dente. Serve the asparagus on a platter and with the herb sauce.
