White Asparagus with Thyme and Lemon Butter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 11.6 mg | (97 %) | ||
| Vitamin K | 196.3 μg | (327 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 568 μg | (189 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 1,245 mg | (31 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 13 g |
Preparation steps
Trim the woody ends from the asparagus, and peel thoroughly. Add the asparagus tips and the trimmed ends to a pot. Cover with water and little salt, and then bring to a boil. Cook over low heat for 10 minutes. Drain through a strainer and discard the ends. Return the asparagus to the cooking liquid and add 1/2 teaspoon of salt, and 1 teaspoon sugar. If you'd like, add a bit more water. Cook the asparagus for 10-15 minutes, until al dente.
Rinse and dry the thyme, then remove the leaves. Rinse the lemon in hot water and dry. Finely grate the peel, and squeeze the juice. Set aside a small amount of lemon zest and thyme leaves for garnish.
Melt the butter in a small pot, and add the thyme and lemon juice. Stir until combined, then season to taste with salt, pepper, and sugar.
Remove the asparagus from the cookin liquid, drain well, and divide onto small plates. Top with the lemon butter, and garnish with the reserved zest and thyme. Serve with the salmon.
