Asparagus with Herb Yogurt Dressing
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
209
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 99.5 μg | (166 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 281 μg | (94 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 645 mg | (16 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Chervil
- 1 kilogram green Asparagus
- salt
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 100 milliliters Whipped cream (at least 30% fat content)
- peppers
- Nutmeg
- 100 grams Cherry tomatoes
- Chervil (for garnish)
Preparation steps
1.
Rinse chervil, shake dry and finely chop leaves. Rinse asparagus, peel the bottom third, cut off woody ends and blanch asparagus in boiling salted water for 7 minutes. Remove and keep warm.
2.
Melt butter in a saucepan, sprinkle flour on top and pour in 500 ml (approximately 2 cups) of asparagus infused water from blanching. Whisk vigorously to remove all lumps and simmer over medium heat for 6-8 minutes. Pour in cream and season with salt, pepper and nutmeg. Stir in chopped chervil.
3.
Rinse cherry tomatoes. Arrange asparagus on plates, drizzle with sauce and serve garnished with cherry tomatoes and chervil leaves.
