White Asparagus with Lemon and Anchovy Sauce and Parmesan Potatoes

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White Asparagus with Lemon and Anchovy Sauce and Parmesan Potatoes
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Health Score:
79 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
555
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie555 cal.(26 %)
Protein19 g(19 %)
Fat34 g(29 %)
Carbohydrates42 g(28 %)
Sugar added1 g(4 %)
Roughage9.9 g(33 %)
Vitamin A0.8 mg(100 %)
Vitamin D1.2 μg(6 %)
Vitamin E11.2 mg(93 %)
Vitamin K250.5 μg(418 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.6 mg(55 %)
Niacin12.1 mg(101 %)
Vitamin B₆0.6 mg(43 %)
Folate580 μg(193 %)
Pantothenic acid4.2 mg(70 %)
Biotin12.2 μg(27 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C156 mg(164 %)
Potassium1,907 mg(48 %)
Calcium356 mg(36 %)
Magnesium147 mg(49 %)
Iron5.7 mg(38 %)
Iodine54 μg(27 %)
Zinc4 mg(50 %)
Saturated fatty acids21.1 g
Uric acid162 mg
Cholesterol87 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
750 grams potatoes
Salt freshly ground pepper
50 grams Parmesan
100 milliliters Whipped cream
2 kilograms white Asparagus
1 pinch sugar
2 Anchovy
1 shallot
1 lemon
1 bunch Arugula
100 grams cold butter
100 milliliters vegetable stock
How healthy are the main ingredients?
potatoWhipped creamArugulaParmesansugarshallot

Preparation steps

1.

Scrub potatoes and cook in salted water for about 20 minutes. Drain and peel, then cut into slices. Grate Parmesan. Layer potatoes in a baking dish, pour cream over and sprinkle with Parmesan. Bake in preheated oven at 200°C (gas mark 3-4, fan 180°C) (approximately 400°F) for about 15-20 minutes.

2.

Peel asparagus and cut off woody ends. Cook in boiling salted water with a pinch of sugar for about 12-15 minutes.

3.

Chop anchovies finely, Peel shallot and chop. Rinse lemon, grate zest and squeeze juice. Rinse and spin dry arugula, chop finely half of arugula. Heat 1 tablespoon of butter in a pan and saute shallot and lemon zest for a few minutes. Add anchovies, lemon juice and vegetable stock and simmer for 2-3 minutes. Cut cold butter into small pieces and whisk into the sauce. Season with salt and pepper. Add chopped arugula and mix well. 

4.

Drain asparagus and arrange on plates. Drizzle with the sauce and garnish with remaining arugula. Serve accompanied by Parmesan potatoes. 

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