Asparagus with Herb Yogurt Dressing

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Asparagus with Herb Yogurt Dressing
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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)
Calorie209 cal.(10 %)
Protein7 g(7 %)
Fat15 g(13 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.4 μg(2 %)
Vitamin E5.7 mg(48 %)
Vitamin K99.5 μg(166 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.2 mg(14 %)
Folate281 μg(94 %)
Pantothenic acid1.7 mg(28 %)
Biotin7 μg(16 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C57 mg(60 %)
Potassium645 mg(16 %)
Calcium114 mg(11 %)
Magnesium51 mg(17 %)
Iron1.9 mg(13 %)
Iodine19 μg(10 %)
Zinc1.3 mg(16 %)
Saturated fatty acids8.9 g
Uric acid64 mg
Cholesterol38 mg
Complete sugar7 g

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)
How healthy are the main ingredients?
Whipped creamsaltNutmeg

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.