White Asparagus with Hollandaise Sauce
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
664
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 664 cal. | (32 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 103.6 μg | (173 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 314 μg | (105 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 111 mg | (117 %) | ||
| Potassium | 1,285 mg | (32 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 28.1 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 322 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the main dish
- 1 kilogram white Asparagus
- 400 grams raw ham (or Tyrolean bacon)
- 500 grams waxy potatoes
- 40 grams butter
- For the sauce
- 2 egg yolks
- 2 Tbsps white wine
- 150 grams soft butter
- 1 tsp lemon juice
- salt
- peppers
Preparation steps
1.
For the main dish, rinse, cook and peel the potatoes. Peel the asparagus carefully and cook in boiling water with 1 tablespoon of salt and 1 tablespoon of sugar for about 25 minutes. Drain well.
2.
For the sauce, mix the egg yolks and the white wine with a whisk over a pan of hot water, until creamy. Slowly add the melted butter in a thin stream, while stirring. Season with lemon juice, salt and pepper.
Heat some butter in a pan and toss the potatoes in it. Arrange on plates along with the asparagus and the ham and serve drizzled with the sauce.
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