Asparagus with Smoked Salmon
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
768
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 768 cal. | (37 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 6.1 μg | (31 %) | ||
| Vitamin E | 12.5 mg | (104 %) | ||
| Vitamin K | 162.1 μg | (270 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 507 μg | (169 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,223 mg | (31 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 34.8 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 399 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the asparagus
- 2 kilograms white Asparagus
- 2 Tbsps butter
- 2 tsps salt
- 2 Tbsps lemon juice
- 2 tsps sugar
- For the sauce
- 250 grams butter
- 2 egg yolks
- 4 Tbsps dry white wine
- 2 Tbsps lemon juice
- salt
- white peppers (freshly ground)
- 500 grams Smoked salmon (sliced)
- 1 Tbsp fine scallions
- 2 hard-boiled eggs
Preparation steps
1.
For the asparagus: Rinse asparagus thoroughly, peel and cut off woody ends. Bring 3 liters (approximately 12 cups) of water with butter, salt, lemon juice and sugar to a boil and cook asparagus for about 15-18 minutes.
2.
For the sauce: Heat butter in a pan and skim resulting foam. Whisk egg yolks with wine in a metal bowl over hot water bath until frothy. Gradually add butter, whisking constantly, until sauce thickens. Season with lemon juice, salt and pepper. Peel eggs and chop.
3.
Arrange asparagus with sauce on plates and sprinkle with chopped egg and chives. Serve asparagus with smoked salmon.
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