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Asparagus with Herb Sauces
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Preparation:
40 min.
Preparation
Calories:
694
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 694 cal. | (33 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 101.3 μg | (169 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 310 μg | (103 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 864 mg | (22 %) | ||
| Calcium | 289 mg | (29 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 39.8 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 321 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
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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
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.
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.
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