White and Green Asparagus with Sauce Maltaise
Nutritional values
(Percentage of daily recommendation)
| Calorie | 711 cal. | (34 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 12.5 mg | (104 %) | ||
| Vitamin K | 201.5 μg | (336 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 576 μg | (192 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 1,154 mg | (29 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 37.5 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 383 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the asparagus
- 1 kilogram white Asparagus
- 1 kilogram green Asparagus
- 1 Tbsp salt
- 1 Tbsp butter
- 1 Tbsp sugar
- For the sauce
- 250 grams butter
- 125 milliliters dry white wine
- 1 Tbsp White vinegar
- 3 egg yolks
- 1 organic Blood orange
- salt
- white peppers
Preparation steps
Peel the asparagus and snap off the woody ends.
Bring a large pot of water to a boil with the salt, butter and sugar. Cook the white asparagus for about 10 minutes over low heat. Add the green asparagus and cook for another 10-15 minutes, until tender.
For the sauce: Finely grate the zest of the blood orange then peel and squeeze out the juice. Melt the butter in a saucepan and skim off the foam. Add the wine and vinegar and let boil down to about 2/3 of the original volume. Let cool then transfer to a bowl and whisk in the egg yolks. Transfer to a hot water bath and whisk until creamy. Slowly whisk in the melted butter, by the drop at first then in a thin steady stream, until creamy. Mix in 1/2 of the zest and season to taste with the blood orange juice, salt and pepper.
Drain the asparagus and arrange on serving plates. Drizzle with a little sauce and serve the rest separately. Sprinkle with the remaining zest.
