Asparagus with Herb Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 210.1 μg | (350 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 561 μg | (187 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 1,292 mg | (32 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the watercress foam sauce
- 2 shallots
- 1 bunch Watercress
- 2 Tbsps butter
- 50 milliliters dry Riesling
- 400 milliliters Veal stock (jarred)
- 100 grams Smoked salmon
- 150 grams Crème fraiche
- salt
- cayenne pepper
Preparation steps
Rinse the asparagus thoroughly. Peel and trim off the woody ends. Tie 4 asparagus together. Bring water to a boil with with salt, butter, and sugar. Cook the asparagus for about 18 minutes.
For the watercress sauce, peel and finely chop the shallots. Rinse and dry the watercress. Remove the leaves and chop, reserving a few leaves for garnish.
Sweat the shallots in the butter, then deglaze with the riesling and the stock. Bring to a boil and reduce by 1/3. Add the creme fraiche and 1 pinch of salt. Season to taste with the cayenne pepper and bring to a boil. Add the watercress, simmer shortly, and puree the mixture with an immersion blender until frothy.
Remove the asparagus from the boiling water, then drain well.
Thinly slice the salmon.
Arrange the asparagus on warmed plates, and top with the sauce. Garnish with the reserved watercress and the salmon.
