Asparagus with Red Pepper Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.2 mg | (110 %) | ||
| Vitamin K | 209.9 μg | (350 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 610 μg | (203 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 229 mg | (241 %) | ||
| Potassium | 1,319 mg | (33 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 15 g |
Ingredients
- for the asparagus
- 1 kilogram green Asparagus
- 1 kilogram white Asparagus
- 1 tsp salt
- 1 tsp butter
- 1 pinch sugar
- pepper sauce
- 2 Red Bell pepper
- 2 Tomatoes
- 1 shallot
- 1 Tbsp olive oil
- 1 Tbsp Crème fraiche
- salt
- peppers
- ½ organic lemon
Preparation steps
For the asparagus: Peel the white asparagus thoroughly and cut off the ends. Cut the end of the green asparagus. Bring plenty of water to a boil with salt, butter, and sugar. Cook the white asparagus for 18 minutes and the green asparagus for 10 minutes.
Remove the asparagus with a slotted spoon and drain. Save 150 ml (approximately 1/2 cup) of the asparagus water.
For the sauce: Scald the tomatoes. Rinse with cold water and peel. Cut in half and remove the seeds. Cut the bell pepper in half, remove the seeds and rinse. Chop into small pieces. Peel the shallot and chop finely. Heat the olive oil and saute the vegetables. Add the asparagus water and cook for about 8 minutes. Puree and season with sour cream, salt, pepper, and lemon juice. Zest the lemon peel and stir into the sauce.
