Asparagus with Saffron Foam and Parsley Mayonnaise
Nutritional values
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 14.09 g | (14 %) | ||
| Fat | 54.88 g | (47 %) | ||
| Carbohydrates | 19.08 g | (13 %) | ||
| Sugar added | 0.7 g | (3 %) | ||
| Roughage | 7.93 g | (26 %) |
| Vitamin A | 1,093.65 mg | (136,706 %) | ||
| Vitamin D | 0.31 μg | (2 %) | ||
| Vitamin E | 8.17 mg | (68 %) | ||
| Vitamin B₁ | 0.64 mg | (64 %) | ||
| Vitamin B₂ | 0.69 mg | (63 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 609.49 μg | (203 %) | ||
| Pantothenic acid | 1.54 mg | (26 %) | ||
| Biotin | 9.94 μg | (22 %) | ||
| Vitamin B₁₂ | 0.57 μg | (19 %) | ||
| Vitamin C | 43.83 mg | (46 %) | ||
| Potassium | 1,052.64 mg | (26 %) | ||
| Calcium | 185.8 mg | (19 %) | ||
| Magnesium | 72.37 mg | (24 %) | ||
| Iron | 4.83 mg | (32 %) | ||
| Iodine | 29.63 μg | (15 %) | ||
| Zinc | 2.98 mg | (37 %) | ||
| Saturated fatty acids | 30.68 g | |||
| Cholesterol | 340.89 mg |
Ingredients
- For the asparagus
- 1 ⅕ kilograms white Asparagus
- 1 kilogram green Asparagus
- 2 tsps salt
- 2 tsps butter
- 1 pinch sugar
- For the saffron foam
- 125 grams butter
- 125 grams Whipped cream
- 3 egg yolks
- 2 Tbsps lemon juice
- 1 gram ground saffron
- salt (and pepper)
- For the parsley mayonnaise
- 100 grams Spinach
- 1 bunch parsley
- 3 egg yolks
- 1 Tbsp White vinegar
- 20 milliliters vegetable oil
- 70 grams Yogurt (0.1% fat)
- ½ tsp salt
- peppers
- 1 Tbsp Yogurt (0.1% fat)
- 1 Tbsp Whipped cream
- For the clarified butter
- 150 grams butter
Preparation steps
For the asparagus: Peel the asparagus, cut off the woody ends and tie into small bundles with butcher's twine. Bring a large pot of water to a boil with the salt, butter and sugar. Cook the asparagus until al dente, around 18 minutes for the white asparagus and 15 minutes for the green asparagus. Drain.
For the saffron foam: Melt the butter then skim off the white foam. Whip the cream until stiff. Whip the egg yolks and lemon juice over a hot water bath until thick. Slowly whisk in the melted butter until thick and creamy then stir in the saffron. Gently fold in the whipped cream and season with salt and pepper.
For the parsley mayonnaise: Rinse the spinach thoroughly, blanch in boiling salted water until wilted, drain and then squeeze out the excess water. Rinse the parsley, shake dry and pluck the leaves. Purée the spinach and parsley in a blender. Add the egg yolks and vinegar. With the motor running, gradually add the oil in a thin, steady stream until creamy. Mix in the yogurt and season with salt and pepper. Transfer to a serving bowl and swirl in the remaining yogurt and cream.
For the clarified butter: Melt the butter and skim off the white foam.
Arrange the asparagus decoratively on a serving platter and serve with the sauces and clarified butter.
