Green Asparagus with Herb Sauce and Potatoes
(1 vote)
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
617
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 617 cal. | (29 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 13.6 mg | (113 %) | ||
| Vitamin K | 153.7 μg | (256 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 468 μg | (156 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 118 mg | (124 %) | ||
| Potassium | 1,750 mg | (44 %) | ||
| Calcium | 255 mg | (26 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the sauce
- 2 eggs
- 1 shallot
- 2 handfuls fresh Fresh herbs (Chives, parsley, watercress, chervil, borage, sorrel, burnet)
- 3 Tbsps vegetable oil
- 1 tsp sharp Mustard
- 150 grams Yogurt (0.1% fat)
- 250 grams sour Whipped cream
- lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
Hard boil the eggs, peel and crush finely with a fork. Peel the shallot and finely chop. Rinse the herbs, shake dry, pluck and finely chop. Mix the oil with the shallot, mustard, yogurt and sour cream and mix in the egg and herbs. Season with lemon juice, salt and pepper.
2.
Peel the potatoes and steam about 20 minutes. Let the butter caramelize slightly with the sugar and turn the potatoes in caramel.
3.
Peel the bottom third of the asparagus and simmer in water with salt and sugar about 10 minutes until done. Serve the drained asparagus with the sauce and potatoes.
