White Asparagus with Butter Sauce and Pancakes
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
702
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 702 cal. | (33 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 12.3 mg | (103 %) | ||
| Vitamin K | 204.1 μg | (340 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 593 μg | (198 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 28 μg | (62 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 105 mg | (111 %) | ||
| Potassium | 1,300 mg | (33 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 28.7 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 328 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Pastry flour
- 350 milliliters milk
- 2 pinches salt
- 4 eggs
- 2 kilograms white Asparagus
- 150 grams butter
- ½ lemon (juiced)
- ½ tsp sugar
- 2 Tbsps clarified butter
Preparation steps
1.
Whisk together the flour, milk, and eggs. Season with salt and let sit for 30 minutes.
2.
Peel the asparagus and trim the ends. Using kitchen string tie up bundles of asparagus into 4 bundles. Cook in boiling salted water, with 1 tablespoon of butter, juice of half a lemon and sugar until the asparagus is al dente, about 15 to 20 minutes.
3.
Heat the clarified butter in a sauté pan. Pour in the dough. When the underside is lightly browned, tear the dough with two forks into pieces. Continue to sauté until the pieces are golden brown on both sides.
4.
Drain the asparagus. Melt the remaining butter in a small saucepan. Toss the asparagus in the melted butter and serve the pancake alongside.
