Baked Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 640 cal. | (30 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin K | 164.3 μg | (274 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 452 μg | (151 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,087 mg | (27 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 242 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dip
- 1 hard-boiled egg
- 1 small onion
- 50 grams shrimp (ready to cook)
- 100 grams Mayonnaise
- 100 grams Yogurt (0.1% fat)
- 2 Tbsps Pickling liquid
- 1 sprig parsley
- 1 sprig Chervil
- salt
- 1 splash lemon juice
- freshly ground peppers
- For the asparagus
- 200 grams Pastry flour
- 2 eggs
- ½ tsp salt
- 2 Tbsps chopped Fresh herbs (Thyme and rosemary)
- 250 milliliters dry white wine
- 1 ½ kilograms white Asparagus
- Pastry flour (for dusting)
- Fat for frying (vegetable oil or butter)
- Chervil (for garnish)
Preparation steps
For the dip, peel egg and finely chop. Cut onion into small cubes. Rinse shrimp, pat dry and chop into small pieces. Mix mayonnaise in a bowl with yogurt and pickling liquid. Rinse herbs, pat dry, pluck leaves from stem and finely chop. Mix all prepared ingredients together and season with salt, lemon juice and pepper.
For the batter, place flour in a bowl. Separate eggs. Add egg yolks to the bowl and mix. Add salt, herbs and wine and mix into a smooth batter. Let rest for about 10 minutes. Beat egg whites in a bowl until stiff and fold into the batter.
For the asparagus, peel asparagus, cut off woody ends and boil for 10 minutes in a pot of salted water, drain, rinse with cold water and pat dry. Sprinkle asparagus with a little flour and pull through the batter. Heat oil to 170°C (approximately 350°F) in a pot or a deep fryer and fry asparagus in portions for 2-3 minutes until golden brown. From time to time turn asparagus in order to brown evenly. Remove asparagus from the oil with a slotted spoon and drain on paper towels.
Serve asparagus with the dip on plates and garnish with chervil if desired.
