White Asparagus on Spinach with Potato Wedges
White asparagus on spinach with potato wedges - A seasonal dish for gourmets
Healthy, because
Even smarter
Nutritional values
Spinach, Asparagus and Potatoes score with any amount of potassium. This mineral is needed for the work of enzymes. In addition, spinach is rich in vitamin K, which promotes blood clotting and can thus prevent vascular diseases such as arteriosclerosis.
If you prefer to do without alcohol, replace the wine with the same amount of vegetable broth. You can also replace the parsley with other herbs of your choice, such as chives or wild garlic.
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 558.9 μg | (932 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 380 μg | (127 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 1,736 mg | (43 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 22 ozs small potatoes
- 2 Tbsps olive oil
- salt
- peppers
- 28 ozs white Asparagus
- 2 shallots
- 8 ozs Spinach
- 1 ½ ozs butter (3 TBSP.)
- Nutmeg
- 3 ½ ozs white wine
- 2 ozs Whipped cream
- 2 Tbsps Sour cream
- 1 tsp Dijon mustard
- ½ bunch parsley
Preparation steps
Wash potatoes thoroughly and cut into wedges. Mix with olive oil, salt, and pepper, place on a baking tray, and bake in a preheated oven at 180 °C / 350 ˚F for approx. 30 minutes.
Along the way, wash and peel the asparagus, cut off the woody ends and cook the asparagus in boiling salted water for 10-12 minutes.
Meanwhile, peel and finely dice shallots. Sort spinach, wash and shake dry. Heat 1 tablespoon butter in a frying pan. Sauté half of the shallots in it for 3 minutes over medium heat. Add spinach for 2 minutes and let it collapse. Season with salt, pepper and 1 pinch of freshly grated nutmeg.
In a small saucepan, heat 1 tablespoon butter. Sauté remaining shallot cubes in it for 3 minutes over medium heat. Deglaze with white wine and simmer for 3-4 minutes. Then add cream, sour cream and mustard and simmer for another 3-4 minutes. Wash parsley, shake dry and chop 2⁄3 of it. Season sauce with salt and pepper, stir in remaining butter and chopped parsley.
Arrange spinach on plates and spread some sauce over it, serve the rest separately. Lift the asparagus out of the water, drain and place on top of the spinach. Arrange potatoes next to it and garnish everything with remaining parsley.
