White Asparagus Crêpes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 489 cal. | (23 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 81 μg | (135 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 564 mg | (14 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 239 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 500 grams white Asparagus
- salt
- 10 grams butter
- ½ tsp sugar
- 1 tsp honey
- 1 Tbsp Mustard
- 1 egg yolk
- 1 Tbsp lemon juice
- 200 grams Sour cream
- 2 Tbsps white wine
- freshly ground peppers
- 1 bunch flat-leaf parsley
- 2 Tbsps butter
- ¼ l milk
- 2 eggs
- 7 Tbsps Pastry flour
- 1 pinch salt
- vegetable oil
Preparation steps
For the asparagus: Cut the asparagus into bite-sized pieces. Bring a large pot of salted water to a boil along the butter and sugar. Add the asparagus and cook for about 15-20 minutes, until al dente.
For the sauce: Whisk the honey, mustard and egg yolk over a hot water bath until creamy. Season with salt. Whisk in 2 tablespoons asparagus water, the lemon juice, sour cream and white wine until creamy and season well with salt and pepper.
Rinse the parsley, shake dry, pluck the leaves and chop finely. Reserve some chopped parsley and stir the remaining into the sauce.
For the crêpes: Whisk the milk, eggs, salt and flour until smooth. Heat some oil in a crêpe pan and cook 4 crêpes.
Melt the butter and add the reserved parsley.
Serve the asparagus with parsley butter, crêpes and sauce.
