White and Green Asparagus with Tartar Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 311 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 140.1 μg | (234 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 354 μg | (118 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 747 mg | (19 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the asparagus
- 600 grams green Asparagus
- 600 grams white Asparagus
- 1 tsp salt
- 1 pinch sugar
- 1 tsp butter
- 1 organic lemon (sliced)
- For the tartar sauce
- 2 hard-boiled eggs
- 1 shallot
- 2 Pickled cucumbers (brine reserved)
- 2 Tbsps Caper
- 5 Tbsps Mayonnaise
- 3 Tbsps Natural yogurt
- 1 garlic clove
- ½ bunch Chives
- freshly ground peppers
Preparation steps
Peel the asparagus, cut off the woody ends and arrange in a baking dish. Sprinkle with salt, sugar and chopped butter then cover with lemon slices. Cover the dish tightly and place in a cold oven. Set the oven to 200°C (approximately 400°F) and bake the green asparagus for 40 minutes and the white asparagus for about 50 minutes.
Meanwhile, for the sauce: Peel the shallot and finely chop. Peel the eggs and finely chop. Finely chop the cornichons and capers. Mince the garlic. Mix the mayonnaise with the yogurt, cornichons, capers, eggs, shallot, garlic and 1-2 tablespoons pickle brine and season with salt and pepper. Rinse the chives, finely chop then fold into the sauce. Arrange the asparagus on serving plates and serve drizzled with the sauce.
