Asparagus with Herb Sauces

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Asparagus with Herb Sauces
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
694
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie694 cal.(33 %)
Protein13 g(13 %)
Fat65 g(56 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.9 mg(113 %)
Vitamin D1.4 μg(7 %)
Vitamin E8.2 mg(68 %)
Vitamin K101.3 μg(169 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.7 mg(64 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.3 mg(21 %)
Folate310 μg(103 %)
Pantothenic acid2.4 mg(40 %)
Biotin16.1 μg(36 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C57 mg(60 %)
Potassium864 mg(22 %)
Calcium289 mg(29 %)
Magnesium68 mg(23 %)
Iron3.4 mg(23 %)
Iodine30 μg(15 %)
Zinc2.3 mg(29 %)
Saturated fatty acids39.8 g
Uric acid71 mg
Cholesterol321 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
2 bunches green Asparagus
2 shallots
1 bunch Tarragon
1 handful Chervil
2 Tbsps white wine
3 Tbsps Tarragon vinegar
200 grams butter
2 egg yolks
salt
peppers
200 grams Crème fraiche
2 cups Yogurt (0.1% fat)
2 Tbsps mixed Fresh herbs (dill, parsley, watercress, etc.)
1 tsp Mustard
2 Tbsps lemon juice
1 tsp vegetable oil
How healthy are the main ingredients?
TarragonMustardshallotsalt

Preparation steps

1.

For the béarnaise sauce, peel and finely chop the shallots and pluck the tarragon and chervil leaves from the stems.

Combine the white wine vinegar and the shallots in a saucepan, bring to a boil and cook over medium heat. Pour the broth through a sieve.

Melt the butter and skim off the white foam.

Whisk the egg yolks with the broth over a pan of hot water, until a thick cream forms (do not allow it to boil). Remove from the heat and mix in the warm butter, a teaspoon at a time, stirring constantly.

2.

Mix in the tarragon and chervil leaves, season the sauce with salt and pepper and keep warm until serving.

3.

For the asparagus, cook the asparagus in plenty of boiling water with 2 tablespoons of salt and 1 tablespoon sugar. Simmer for about 10 minutes.

4.

For the herb sauce, combine the crème fraîche with the chopped herbs, the mustard, the yogurt and the lemon juice. Whisk in the oil and season with salt and pepper.

5.

Remove the asparagus with a slotted spoon, drain and serve with the sauces.