White Asparagus with Hollandaise Sauce and Smoked Salmon
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(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
748
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 748 cal. | (36 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 13.7 mg | (114 %) | ||
| Vitamin K | 199.6 μg | (333 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 592 μg | (197 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 1,307 mg | (33 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 37.2 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 342 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the asparagus
- 2 kilograms white Asparagus
- For the hollandaise sauce
- 250 grams butter
- 2 egg yolks
- 4 Tbsps dry white wine
- 2 Tbsps lemon juice
- salt
- white peppers
- 300 grams Smoked salmon (sliced)
How healthy are the main ingredients?
saltPreparation steps
1.
For the asparagus: Peel the asparagus and cut off the woody ends. Bring a large pot of salted water to a boil along with 1 tablespoon butter. Add the asparagus and cook for around 18 minutes.
2.
For the hollandaise sauce: Melt the remaining butter and skim off the foam. Whisk the egg yolks and wine over a hot water bath until frothy. Gradually whisk in the butter drop by drop at first then in a thin steady stream until thick and creamy. Add the lemon juice and season with salt and pepper.
3.
Drain the asparagus.
4.
To serve, arrange the smoked salmon and asparagus on serving plates and drizzle with hollandaise sauce.
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