Asparagus with Red Wine Sauce

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Asparagus with Red Wine Sauce
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
753
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie753 kcal(36 %)
Protein7.27 g(7 %)
Fat51.26 g(44 %)
Carbohydrates27.94 g(19 %)
Sugar added0 g(0 %)
Roughage5.64 g(19 %)
Vitamin A687.22 mg(85,903 %)
Vitamin D0 μg(0 %)
Vitamin E5.21 mg(43 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂0.39 mg(35 %)
Niacin4.35 mg(36 %)
Vitamin B₆0.27 mg(19 %)
Folate381.25 μg(127 %)
Pantothenic acid0.71 mg(12 %)
Biotin1 μg(2 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C20.85 mg(22 %)
Potassium708.49 mg(18 %)
Calcium85.48 mg(9 %)
Magnesium46.94 mg(16 %)
Iron2.71 mg(18 %)
Zinc1.69 mg(21 %)
Saturated fatty acids31.68 g
Cholesterol134.38 mg

Ingredients

for
2
Ingredients
500 grams Asparagus
salt
sugar
125 milliliters Port wine
300 milliliters Beaujolais
4 shallots (finely chopped)
125 grams cold butter
salt
1 tablespoon Red wine
How healthy are the main ingredients?
saltsugarshallot

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.