Asparagus with Tarragon-butter Sauce and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 10.7 mg | (89 %) | ||
| Vitamin K | 201 μg | (335 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 573 μg | (191 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 1,863 mg | (47 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 2 kilograms Asparagus
- 2 shallots
- 1 Tbsp butter
- 1 tsp Pastry flour
- ¼ l Vegetable broth
- ⅛ l white wine
- salt
- sugar
- 800 grams potatoes
- 100 grams butter
- 2 sprigs Tarragon
- lemon juice
- peppers
Preparation steps
Rinse and scrub potatoes. Cook potatoes in salted boiling water, about 25 minutes.
Peel asparagus, snap off woody ends and cover with a damp kitchen towel.
Peel and chop shallots. In a pan, sauté shallots in butter. Sprinkle with flour, cover and let stand a few minutes. Add vegetable stock and white wine, bring to a boil and simmer about 10 minutes over low heat. Bring a large pot of salted water to a boil. Add a pinch of sugar and asparagus. Simmer about 25 minutes.
Cut butter into cubes. Rinse tarragon and shake dry. Add butter and tarragon to shallot sauce and puree with an immersion blender until smooth. Season with salt, pepper and lemon juice and keep warm. Divide asparagus among plates and serve with tarragon sauce and boiled potatoes.
