White Asparagus with Hollandaise and Potatoes
Healthy, because
Even smarter
Nutritional values
The ever-popular classic asparagus with hollandaise sauce scores points for its blood- and cell-renewing properties thanks to the micronutrients iron and folic acid. In addition, the saponins from asparagus promote the production of the hormone cortisol, which increases blood pressure and thus makes you feel more lively.
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(Percentage of daily recommendation)
| Calorie | 750 cal. | (36 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 119 μg | (198 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 324 μg | (108 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,079 mg | (27 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 39.5 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 391 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the asparagus
- 500 grams potatoes
- salt
- 1 kilogram white Asparagus
- sugar
- lemon juice
- For the hollandaise
- ½ lemon
- 250 grams butter
- 3 egg yolks
- 75 milliliters dry white wine
Preparation steps
For the asparagus: Peel, rinse and cook potatoes for about 30 minutes in boiling salted water.
Meanwhile, peel the asparagus and cut off the woody ends. Bring a large amount of salt water to a boil with a pinch of sugar and a dash of lemon.
Cook the asparagus for about 20 minutes in the boiling water.
For the hollandaise sauce: Juice the lemon. Melt the butter in a small saucepan over medium heat and let cool. Whisk the eggs with the white wine, salt and lemon juice in a bowl over a pot of simmering water until foamy. Remove from heat and stream in the melted butter while vigorously whisking until the sauce is smooth and shiny. Season with salt and lemon juice.
Drain the potatoes and sauté in a pan with melted butter and fresh chopped parsley.
To serve: Arrange the asparagus on a platter, sprinkle with the hollandaise sauce and serve with boiled potatoes.
To turn the hollandaise sauce into a Béarnaise sauce for the asparagus, add some chopped chervil and tarragon to taste.
