Pasta with Wild Garlic Sauce and Sauteed Asparagus
Healthy, because
Even smarter
Nutritional values
Asparagus has a stimulating effect with a good portion of zinc and helps to gently drain the body and regulate blood pressure through potassium and aspartic acid.
Wild garlic is full of vitamins, secondary plant substances, trace elements and minerals. Among other things, it has an anti-inflammatory and decongestant effect, which helps to relieve joint pain. In addition, its essential oils are good for the liver and digestion.
Add a few drops of lemon juice to the blanching water of the asparagus. This gives the asparagus a light colour and a pleasant fresh aroma!
(Percentage of daily recommendation)
| Calorie | 568 cal. | (27 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 72.6 μg | (121 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 224 μg | (75 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 646 mg | (16 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 700 grams white Asparagus
- salt
- 1 bunch Wild garlic
- 400 grams Tagliatelle
- olive oil
- butter
- 50 milliliters dry white wine
- 6 Tbsps Crème fraiche
- freshly ground peppers
Preparation steps
Peel the asparagus, cut off the woody ends, cut the stems in 4 cm (approximately 1 1/2 inch) long pieces and blanch for about 8 minutes in boiling salted water. Rinse with cold water and drain well.
Rinse the wild garlic, spin dry and cut into thin strips. Cook the pasta in boiling salted water until al dente.
Heat 2 tablespoons of oil in a pan and saute the asparagus until golden brown.
In another pan, heat 2 tablespoons butter until melted, add the wild garlic, deglaze with the wine and stir in the crème fraîche. Season with salt and pepper, to taste and add the noodles to the pan. Add the asparagus, toss and serve on warmed plates.
