Green Asparagus with Hollandaise Sauce
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(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
1416
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,416 cal. | (67 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 135 g | (116 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 165.3 μg | (276 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 484 μg | (161 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 1,513 mg | (38 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 77.8 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 678 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the asparagus
- 800 grams green Asparagus
- 200 grams Prosciutto (thinly sliced)
- salt
- 2 Tbsps lemon juice
- For the hollandaise sauce
- 250 grams butter
- 2 egg yolks
- 4 Tbsps dry white wine
- 2 Tbsps lemon juice
- salt
- white, freshly ground peppers
- 2 tsps scallions
How healthy are the main ingredients?
saltPreparation steps
1.
For the asparagus, rinse asparagus, peel bottom thirds, cut away hard ends and cook in boiling salted water with lemon juice for 12 minutes.
2.
For the hollandaise sauce, melt butter and skin off foam. Mix egg yolks and wine in a metal bowl over a hot water bath until frothy. Slowly add butter while stirring until a smooth sauce forms. Don't let eggs clump. Season with lemon juice, salt and pepper.
3.
Remove asparagus from pot. Drain and plate with ham. Drizzle hollandaise sauce over asparagus and sprinkle with chives to serve.
