Asparagus with Hollandaise Sauce
(1 vote)
(1 vote)
Health Score:
63 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
661
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 661 cal. | (31 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 151.3 μg | (252 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 436 μg | (145 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 848 mg | (21 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 37.5 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 383 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ kilograms white Asparagus
- salt
- 1 Tbsp butter
- 3 Tbsps lemon juice
- 1 tsp sugar
- For the sauce
- 250 grams butter
- 125 milliliters dry white wine
- 1 Tbsp White vinegar
- 3 egg yolks
- lemon juice
- salt
Preparation steps
1.
Peel the asparagus well and cut off woody ends. Boil in a wide pot of salted water with butter, lemon juice and sugar and cook for 20-25 minutes.
2.
For the sauce, melt the butter over medium heat. Pour the wine with the vinegar in a pot and let it boil down to just over half. Allow to cool and mix until creamy with the egg yolks in a metal bowl over a hot water bath (do not allow to get too hot). Remove from the heat and stir in the butter a drop at a time to start then in a thin stream. Season with lemon juice and salt. Serve over asparagus.
