Asparagus with Hollandaise Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 813 cal. | (39 %) | ||
| Protein | 32.53 g | (33 %) | ||
| Fat | 56.68 g | (49 %) | ||
| Carbohydrates | 52.49 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.5 g | (48 %) |
| Vitamin A | 3,139.38 mg | (392,423 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.92 mg | (83 %) | ||
| Vitamin B₁ | 0.98 mg | (98 %) | ||
| Vitamin B₂ | 0.97 mg | (88 %) | ||
| Niacin | 14.16 mg | (118 %) | ||
| Vitamin B₆ | 0.95 mg | (68 %) | ||
| Folate | 782.05 μg | (261 %) | ||
| Pantothenic acid | 3.11 mg | (52 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 1.23 μg | (41 %) | ||
| Vitamin C | 43.43 mg | (46 %) | ||
| Potassium | 1,776.66 mg | (44 %) | ||
| Calcium | 196.47 mg | (20 %) | ||
| Magnesium | 119.83 mg | (40 %) | ||
| Iron | 7.14 mg | (48 %) | ||
| Iodine | 19.17 μg | (10 %) | ||
| Zinc | 6.36 mg | (80 %) | ||
| Saturated fatty acids | 33.49 g | |||
| Cholesterol | 333.36 mg |
Ingredients
- Ingredients
- 2 kilograms white Asparagus
- 250 grams butter
- ⅛ dry white wine
- 3 egg yolks
- 1 Tbsp White vinegar
- 1 Tbsp lemon juice
- salt
- White pepper
- 600 grams Sweet potato
- 200 grams thinly sliced Bresaola
Preparation steps
Thoroughly peel the asparagus, and trim off any woody ends. Bring a pot of salted water to a boil. Add the butter and the asparagus, and cook for 18 minutes.
Peel and coarsely chop the potatoes. Cook in boiling salted water for 25 minutes, until tender.
melt the butter over medium heat. Bring the wine, vinegar, lemon juice to a boil. Season lightly with salt and pepper. Reduce the mixture by half. Remove from the heat, and cool slightly. Mix the eggs into the vinegar mixture, and stir until combined. Place over a hot water bath over medium heat, and cook until the mixture has thickened. Gradually incorporate 2 tablespoons of water. Mix in the butter gradually, starting a few drops at a time. Increase the amount to a thin stream, and stir until a thick, creamy sauce has formed. Season to taste with salt and pepper.
Remove the asparagus and potatoes from the water, and drain thoroughly. Serve with the hollandaise sauce, and dried meat (if you'd like).
