White Asparagus with Potatoes and Chervil Sauce

0
Average: 0 (0 votes)
(0 votes)
White Asparagus with Potatoes and Chervil Sauce
share Share
print
bookmark_border Copy URL
Health Score:
9,1 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
452
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie452 kcal(22 %)
Protein17 g(17 %)
Fat20 g(17 %)
Carbohydrates50 g(33 %)
Sugar added0 g(0 %)
Roughage8.6 g(29 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.3 μg(2 %)
Vitamin E8.8 mg(73 %)
Vitamin K162.5 μg(271 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.7 mg(64 %)
Niacin10.2 mg(85 %)
Vitamin B₆0.6 mg(43 %)
Folate475 μg(158 %)
Pantothenic acid3.8 mg(63 %)
Biotin14.1 μg(31 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C124 mg(131 %)
Potassium1,812 mg(45 %)
Calcium305 mg(31 %)
Magnesium132 mg(44 %)
Iron4.7 mg(31 %)
Iodine51 μg(26 %)
Zinc3.3 mg(41 %)
Saturated fatty acids12.6 g
Uric acid128 mg
Cholesterol50 mg
Complete sugar16 g

Ingredients

for
2
For the asparagus
800 grams white Asparagus
salt
1 Tbsp butter
1 Tbsp lemon juice
For the chervil sauce
20 grams butter
10 grams Pastry flour
250 milliliters milk
½ tsp grated Lemon peel
salt
freshly ground peppers
Nutmeg
2 Tbsps finely chopped Chervil
For the potatoes and garnish
400 grams potatoes
Chervil (for garnish)
How healthy are the main ingredients?
potatosaltNutmeg

Preparation steps

1.

For the asparagus: Rinse the asparagus, peel, snap off the woody ends and cook in boiling salted water with the butter and lemon juice for about 18-20 minutes.

2.

For the potatoes: Scrub the potatoes thoroughly under running water then cook in salted water for about 25 minutes, until fork-tender.

3.

For the chervil sauce: Melt the butter in a saucepan, stir in the flour and cook until light golden brown and nutty. Gradually whisk in the milk, bring to a boil then reduce the heat and simmer for about 10 minutes, stirring occasionally. Add the lemon zest and season with salt, pepper and nutmeg. Mix in 1/2 cup asparagus cooking liquid.

4.

Just before serving, stir the chervil into the sauce.

5.

Drain the asparagus and potatoes. Arrange on serving plates with the chervil sauce. Serve garnished with fresh chervil.