White Asparagus, Eggs and Boiled Potatoes with Strawberry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 209.4 μg | (349 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 659 μg | (220 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 29.4 μg | (65 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 204 mg | (215 %) | ||
| Potassium | 1,898 mg | (47 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 223 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 600 grams potatoes
- salt
- 2 kilograms white Asparagus
- 2 tsps butter
- 1 tsp sugar
- 500 grams Strawberries
- 60 milliliters balsamic vinegar
- ½ lemon (juice)
- 1 pinch chili peppers
- Black pepper (finely crushed)
- 4 eggs
- freshly ground peppers
Preparation steps
Peel potatoes, rinse, cut into quarters (or as desired) and cook in boiling salted water for 25–30 minutes.
Rinse and peel the asparagus and cut off the tough ends. Tie the asparagus into 4 equal bundles with kitchen twine. Bring a large pot of water to boil with the butter, sugar and a little salt. Add the asparagus and cook 18–20 minutes until tender.
Rinse the strawberries. Set two beautiful strawberries aside for garnish. Place the remaining berries in a saucepan with the vinegar, lemon juice, chile pepper and pepper. Heat, stirring (do not boil), then remove from heat and puree with an immersion blender. Strain through a sieve, if desired. Hard-boil the eggs for 10 minutes. Drain, peel and cut into slices.
Drain the asparagus and potatoes. Serve the asparagus on a plate and top with strawberry sauce. Serve the potatoes and egg slices alongside. Garnish with herbs and reserved strawberries. Top the strawberry sauce with coarsely ground pepper.
