Parmesan Asparagus
Parmesan Asparagus - A straightforward take on an Italian classic
Healthy, because
Even smarter
Nutritional values
Even if you like to be stingy with fat calories: Treat yourself to Parmesan with a clear conscience. It provides particularly rich calcium for strong bones and good teeth. Together with the Parma ham, the grated cheese also provides a lot of protein.
You won't go wrong with potatoes as an accompaniment - but potato gnocchi or tagliatelle go very well with this Italo delicacy! Instead of Parma ham, the Italian beef ham Bresaola tastes just as good with asparagus.
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 358 mg | (9 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 33 mg |
Ingredients
- Ingredients
- 1 ½ lbs white Asparagus
- 1 tsp salt
- 1 heaping Tbsp butter (20 grams)
- 1 pinch sugar
- 1 oz Parmesan
- ½ bunch Basil
- 1 pkg ready-to-mix Hollandaise sauce
- 4 ozs Prosciutto (thinly sliced)
Kitchen utensils
Preparation steps
Rinse asparagus thoroughly, peel and cut off woody ends. In a pot, bring plenty of water to a boil with salt, butter and sugar.
Add asparagus to boiling water, cover and cook until al dente, about 10-15 minutes. Meanwhile finely grate Parmesan cheese.
Rinse basil, shake dry and pluck leaves. Set aside some leaves for garnish and cut the rest into very fine strips.
In a small pot, heat 250 ml (approximately 1 cup) water. Stir in MAGGI Masterclass "Low-Fat" hollandaise sauce with a whisk, bring to a boil and cook for 30 seconds.
Stir Parmesan cheese into pot and melt, stirring periodically, over medium heat. Stir in basil strips. Arrange prosciutto on a plate.
Use a slotted spoon to remove asparagus from pot. Drain asparagus and place on plate with prosciutto. Serve with Parmesan-basil hollandaise and a garnish of basil leaves.
