White Asparagus and Shrimp in Parchment
Nutritional values
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 13.8 mg | (115 %) | ||
| Vitamin K | 147.1 μg | (245 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 356 μg | (119 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 1,072 mg | (27 %) | ||
| Calcium | 250 mg | (25 %) | ||
| Magnesium | 162 mg | (54 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 157 μg | (79 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 302 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 13 g |
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse and peel the woody parts of the stalks. Cut four pieces of parchment paper about 30 x 40 cm (approximately 12 x 16 inches). Place 1/4 of the asparagus in the center of each paper. Zest and juice the lemon and orange. Combine the butter, lemon and orange juice in a saucepan and simmer for about 5 minutes. Remove from heat and season with saffron, salt and pepper. Evenly distribute the sauce over the asparagus, top with lemon and orange zest and close the packets tightly, securing with a paper clip if needed. Place the packets on a baking sheet and cook for 30 minutes.
Meanwhile, rinse the shrimp and pat dry. Rinse the basil, pat dry and cut into wide strips. Open the packets during the last 5 minutes of cooking and place 3 shrimp in each packet.
Remove from the oven, garnish with the fresh basil and serve immediately.
