White Asparagus with Ham and Leeks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 130.8 μg | (218 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 392 μg | (131 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 163 mg | (172 %) | ||
| Potassium | 1,624 mg | (41 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 600 grams small, waxy potatoes
- salt
- 1 kilogram white Asparagus
- lemon juice
- 1 stalk Leeks
- 3 fresh Oranges
- 50 grams butter
- 1 tsp Mustard seed
- ½ tsp cornstarch
- 4 slices Prosciutto
Preparation steps
Cook the potatoes in boiling, salted water for 25-30 minutes.
Cut off the bottom third of the asparagus stalks and peel completely. Cook the asparagus in simmering, salted water with a squeeze of lemon juice for 20-25 minutes.
Meanwhile cut the leeks in half lengthwise, rinse well and blanch boiling salted water for 1 minute. Flash in ice water and drain well.
Rinse the oranges under hot water and pat dry. Cut one orange into slices and set aside for garnish. Peel and juice the other oranges, and grate the zest.
Melt the butter in a saucepan and add the mustard seeds. Mix 2 tablespoons of orange juice with the cornstarch until smooth, then add the remaining orange juice to the butter. Bring to a boil and allow to thicken.
Wrap 5-6 asparagus stalks with a slice of ham and a leek, then arrange on plates and drizzle with the butter sauce. Drain the potatoes and serve with the asparagus. Garnish with the orange slices and sprinkle with orange zest.
