White Asparagus, Baked Potatoes and Creamy Egg Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 33.9 g | (35 %) | ||
| Fat | 12.37 g | (11 %) | ||
| Carbohydrates | 78.81 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.92 g | (60 %) |
| Vitamin A | 1,548.84 mg | (193,605 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 14.73 mg | (123 %) | ||
| Vitamin B₁ | 1.12 mg | (112 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 12.21 mg | (102 %) | ||
| Vitamin B₆ | 0.96 mg | (69 %) | ||
| Folate | 1,001.99 μg | (334 %) | ||
| Pantothenic acid | 1.18 mg | (20 %) | ||
| Biotin | 2.08 μg | (5 %) | ||
| Vitamin B₁₂ | 1.37 μg | (46 %) | ||
| Vitamin C | 117.14 mg | (123 %) | ||
| Potassium | 3,135.41 mg | (78 %) | ||
| Calcium | 346.14 mg | (35 %) | ||
| Magnesium | 192.27 mg | (64 %) | ||
| Iron | 9.08 mg | (61 %) | ||
| Iodine | 67.7 μg | (34 %) | ||
| Zinc | 4.06 mg | (51 %) | ||
| Saturated fatty acids | 5.06 g | |||
| Cholesterol | 222.88 mg |
Ingredients
Preparation steps
Scrub the potatoes thoroughly and cook in salted water for 5-10 minutes.
Preheat the oven to 220°C (approximately 425°F).
Brush 8 pieces of foil with a little oil and sprinkle with sea salt. Wrap the potatoes in the prepared foil and bake for 20 minutes, until fork-tender.
Rinse the asparagus under cold running water, pat dry, peel and cut off the tough ends. Tie the asparagus together with butcher's twine. Bring a large pot of salted water to a boil, add a pinch of sugar and the asparagus and cook for about 15 minutes, until fork-tender.
Whisk the quark, sour cream, chives and mustard together. Season with salt and pepper. Chop the hard-boiled eggs and gently stir into the quark. Rinse the spinach briefly, shake dry and arrange on serving plates. Serve with asparagus, potatoes and creamy egg sauce.
