White Asparagus with Ham and Cream Sauce
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
198
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 198 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 23.7 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 283 mg | (7 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 stalks white Asparagus
- salt
- 100 grams Smoked ham
- 1 Tbsp butter
- 2 garlic cloves
- 1 Tbsp Pastry flour
- 150 milliliters Whipped cream (at least 30% fat content)
- freshly ground peppers
- Nutmeg
- 1 tsp lemon juice
Preparation steps
1.
Peel the asparagus, cut at 14 cm (about 5 1/2 inches) and cook for 10-15 minutes in boiling salted water. Meanwhile, cut the ham into very fine small cubes. In a pan, melt the butter and fry the ham until crisp. Remove and drain on a paper towel.
2.
Peel and finely dice the garlic, then sauté for 1-2 minutes in the pan. Dust with flour and deglaze with 250 ml (about 1 cup) of the asparagus stock. Simmer the sauce over medium heat for 10-15 minutes, pour in the cream and season with salt, pepper, nutmeg and lemon juice.
3.
To serve, froth the sauce using a hand blender and divide it into 4 glasses. Add 2 of the asparagus spears to each glass and sprinkle with the ham.
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