Boiled Potatoes with Herb Sabayon and White and Green Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 103.3 μg | (172 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 371 μg | (124 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 26.3 μg | (58 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 1,564 mg | (39 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 473 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the Sabayon
- 6 egg yolks
- 125 milliliters white wine
- lemon juice
- 1 bunch mixed Fresh herbs (marjoram, chives, parsley)
- salt
Preparation steps
Peel the potatoes, place in a pot of cold water, bring to a boil, and simmer until tender, about 30 minutes.
Peel the bottom third of the white and green asparagus. Remove the tough woody end of the green asparagus. Place the white asparagus in salted simmering water and cook for about 10 minutes. Remove with tongs and place on a serving dish. Add the green asparagus to the pot and cook for about 10 minutes. With tongs, transfer the green asparagus to the dish with the white asparagus.
Meanwhile, whisk the egg yolks until pale yellow. Add the white wine and hot water (must not be too hot), and whisk until frothy. Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove the mixture from heat, add the chopped herbs and season with lemon juice and salt.
Place the asparagus and potatoes on a platter and serve with the sabayon sauce drizzled over the top.
