Asparagus with Red Wine Sauce
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(0 votes)
Health Score:
40 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
759
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 759 cal. | (36 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 101.9 μg | (170 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 277 μg | (92 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 842 mg | (21 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 33.7 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Add the finely chopped shallots, port, and beaujolais to a small saucepan. Bring to a boil, reduce the heat to medium, and simmer for 10 minutes until thickened. Remove from the heat and cool slightly.
2.
Return to the heat, and add 1 tablespoon of red wine.
3.
Heat until the sauce liquifies, stirring with a whisk. Heat until the sauce can be swirled around with ease.
4.
Mix in the cold butter, stirring constantly with a whisk then set aside.
5.
Peel the asparagus and remove the tough woody ends. Blanch in boiling water seasoned with sugar for 15-20 minutes, until al dente.
6.
Place the asparagus on warmed plates, top with the warm wine sauce, and serve.
