Asparagus with Spicy Lemon Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 641 cal. | (31 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 102.3 μg | (171 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 302 μg | (101 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 705 mg | (18 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 35.5 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 296 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 kilogram white Asparagus
- salt
- 1 tsp sugar
- 1 pc fresh Horseradish (2-3 cm long)
- 1 lemon
- 250 grams butter
- 125 milliliters dry white wine
- 1 Tbsp White vinegar
- 2 egg yolks
- white peppers
- 2 Tbsps Sesame seeds
Preparation steps
Peel the asparagus and cut off the woody ends. Boil a large pot of water with 1 teaspoon of salt and the sugar. Lay the asparagus in the water, reduce the heat and leave to simmer for about 15 minutes until cooked.
For the sauce, peel the horseradish and grate finely. Squeeze the juice of the lemon. Melt the butter and skim off the foam.
Pour the wine into a pot with the vinegar and let it reduce down to about 2/3. Allow to cool slightly and add to the egg yolks in a metal bowl. Beat until creamy over a pan of hot water.
Remove from the heat and gradually add the butter, drop by drop at first and then in a thin stream, stirring constantly until a creamy sauce develops. Do not allow the egg mixture to clot. Stir in the lemon juice and horseradish and season with salt and pepper.
Remove the asparagus from the boiling water and place on a plate.
Pour the sauce over and serve showered with sesame seeds.
