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Ingredients
Asparagus with Three Sauces
- For the avocado sauce
- 2 Avocados
- 1 lemon (juiced)
- 4 Tbsps Yogurt (0.1% fat)
- 2 tsps soy sauce
- salt
- peppers (freshly ground)
- For the yogurt-cream sauce
- 1 cup Yogurt (0.1% fat)
- 4 Tbsps Whipped cream
- salt
- white peppers
- 1 generous pinch garlic powder
- ½ bunch Cress
For the asparagus: Rinse the asparagus, peel and remove woody ends. Assemble 4 asparagus spears each to a bundle using butcher's twine. Bring the water, salt, butter and sugar to the boil in a large pot. Add the asparagus and cook for 18 minutes.
Remove the asparagus with a slotted spoon and drain.
For the avocado sauce: Halve the avocados and remove pits. In a bowl, mash the avocado with the lemon juice with a fork. Stir in the yogurt and soy sauce. Season with salt and pepper to taste.
For the tomato sauce: Blanch the tomatoes in a pot of boiling water for a few seconds. Peel, quarter, remove seeds and cut into small cubes. Peel and finely chop the shallots. Stir the tomatoes with the shallots in a bowl. Stir in the olive oil and season with salt and pepper to taste.
For the yogurt-cream sauce: Blend the yogurt with the cream in a bowl. Season with the garlic powder. Season with salt and pepper to taste.
To serve, divide the asparagus between plates. Pour the yogurt-cream sauce over the asparagus bundles. Dollop the avocado sauce and tomato sauce on the plate beside the asparagus.
(Percentage of daily recommendation)
Calorie | 257 cal. | (12 %) | ||
Protein | 11 g | (11 %) | ||
Fat | 17 g | (15 %) | ||
Carbohydrates | 15 g | (10 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 8.8 g | (29 %) |