White Asparagus with Three Sauces
Nutritional values
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 20.8 mg | (173 %) | ||
| Vitamin K | 231.2 μg | (385 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 589 μg | (196 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 1,369 mg | (34 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the tomato sauce
- 1 onion
- 1 Tbsp olive oil
- 300 grams pureed Tomatoes (canned)
- salt
- peppers (freshly ground)
- 1 pinch sugar
- 1 sprig Basil
- For the parsley sauce
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 150 milliliters Vegetable broth
- 150 milliliters milk
- 1 handful parsley
- salt
- peppers (freshly ground)
- Nutmeg
- For the egg sauce
- 1 hard-boiled egg
- 1 Tbsp medium hot Mustard
- 4 Tbsps apple cider vinegar
- 6 Tbsps sunflower oil
- salt
- peppers (freshly ground)
- 1 pinch sugar
- 2 Tbsps scallions
Preparation steps
For the asparagus: Peel the asparagus and cut off any woody ends. Bring a large pot of water to a boil with the salt and sugar. Add the asparagus and simmer for 15-20 minutes.
For the tomato sauce: Peel the onion and dice finely. Saute the onion in a pan with hot oil. Add the tomatoes and season with salt, pepper, and sugar. Let simmer for about 15 minutes. Before serving, pluck fresh basil and cut into fine strips. Add to the sauce and season to taste.
For the parsley sauce: Melt the butter in a pot. Add the flour and cook while stirring briefly. Add the broth and the milk. Simmer until thick, stirring occasionally for about 10 minutes. Before serving, rinse the parsley, shake dry, and pluck the leave. Add the leaves to the sauce and season with salt, pepper, and nutmeg.
For the egg sauce: Peel the eggs and chop finely. Add the mustard, vinegar, and oil into a bowl with tall sides. Season with salt and pepper. Puree with an immersion blender until creamy. Fold in the chives and season as desired.
Drain the asparagus and serve with all three sauces.
