Marinated Asparagus
Marinated Asparagus - A pure delight: Delicate steamed vegetables a la tricolore
Healthy, because
Even smarter
Nutritional values
By steaming asparagus, you maintain more of the vitamins and minerals than other types of cooking preparation.
This asparagus is a beautiful side dish next to a hearty entree like pork or steak.
(Percentage of daily recommendation)
| Calorie | 140 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 366 mg | (9 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 lb white Asparagus
- 1 lb green Asparagus
- 3 thin carrots
- 4 sprigs parsley
- 1 sprig thyme
- 1 garlic clove
- 1 lemon
- salt
- 1 ¼ cups vegetable stock
- ½ cup White vinegar
- 1 bay leaf
- 8 peppercorns
- 4 Tbsps olive oil
Kitchen utensils
Preparation steps
Rinse the asparagus. Thoroughly peel stalks of the white asparagus with a vegetable peeler, then peel just the lower third of the green asparagus.
Remove tough ends from all of the asparagus. Peel the carrots and quarter them lengthwise.
Rinse the parsley and thyme. Peel and halve the garlic.
Rinse the lemon in hot water, wipe dry and cut in half. Cut 1 half into slices and peel thin strips from the other half with the peeler.
Combine the lemon slices with 1 3/4 cups of salted water in a large pot and bring to a boil. Put white asparagus and carrots in a steamer basket, cover and steam over the boiling water until crisp-tender, about 10 minutes.
Remove the vegetables and place in a shallow baking dish. Steam the green asparagus in the same manner, 5-8 minutes.
Meanwhile, combine the vegetable stock with vinegar in a pot. Add the lemon zest, thyme, 2 sprigs of parsley, the garlic, bay leaf, peppercorns and a large pinch of salt. Bring to a boil and let simmer on low heat for 15 minutes.
Add the green asparagus to the baking dish. Pour the boiling hot broth through a sieve over the vegetables and let cool slightly. Cover and marinate in the refrigerator for at least 3 hours, turning to coat frequently.
