Mixed Asparagus with Chervil Cream
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
155
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 155 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 78 μg | (130 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 221 μg | (74 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 526 mg | (13 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the sauce
- 1 bunch large Chervil
- 250 grams Sour cream
- salt (and pepper)
Preparation steps
1.
For the asparagus, trim, rinse and peel the asparagus and cut off the ends. Combine and boil in salted water for about 15 minutes. Remove and drain well.
For the sauce, rinse and chop the chervil and set 2 tablespoons aside. Purée the rest with the sour cream and 1 tablespoon of asparagus water. Season with salt and pepper.
Serve the sauce drizzled over the asparagus and showered with the remaining chervil.
2.
Suggestion: Serve with boiled potatoes and hard-boiled eggs.
