Strengthening Protein Dish
White Asparagus with Easy Hollandaise Sauce
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(0 votes)
Health Score:
58 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
603
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 603 cal. | (29 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 103.2 μg | (172 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 293 μg | (98 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 556 mg | (14 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 37.1 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 305 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the hollandaise sauce
- 9 ozs butter
- 2 egg yolks
- 4 Tbsps dry white wine
- 2 Tbsps lemon juice
- salt
- white freshly ground pepper
Preparation steps
1.
Rinse asparagus thoroughly, peel, cut off ends and tie four uniform bundles with kitchen twine.
2.
Cook asparagus in a large pot of boiling salted water with sugar and butter for about 20 minutes.
3.
Meanwhile, for the hollandaise sauce, melt butter in a saucepan and skim off foam. Mix egg yolks and wine in a metal bowl and beat over a hot water bath until frothy. Then slowly whisk in butter, first add drops, then add in a continuous thin stream while constantly stirring to form a nice sauce and season with lemon juice, salt and pepper.
4.
Drain asparagus and distribute on plates, pour hollandaise sauce over asparagus and serve. If desired, serve with boiled potatoes and smoked ham.
