White Asparagus with Vegetable Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 18.1 mg | (151 %) | ||
| Vitamin K | 207.8 μg | (346 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 599 μg | (200 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 176 mg | (185 %) | ||
| Potassium | 1,445 mg | (36 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 2 kilograms white Asparagus
- 1 Tbsp sugar
- salt
- 1 yellow Bell pepper
- 1 mild yellow onion
- 1 carrot
- 100 grams Snow peas
- 2 Tomatoes
- 2 Tbsps Wine vinegar
- 4 Tbsps sunflower oil
- peppers
Preparation steps
Peel the asparagus and cut off any woody ends. Boil a large pan of water with the sugar and 1 tablespoon of salt, add the asparagus peelings and cook for about 10 minutes over low heat.
Remove the peelings from the pan with a skimmer and place the asparagus spears in the water. Simmer for about 10 minutes. Remove from the heat and allow to cool in the water.
Rinse and halve the bell pepper and chop into small cubes. Peel and finely dice the onion. Peel the carrot and cut into slices.
Rinse, trim and blanch the carrot in salted water with the snow peas. Rinse cold, drain and cut the snow peas into oblique pieces. Blanch the tomatoes briefly, rinse cold, peel, remove the seeds and cut into cubes.
For the dressing, mix the vinegar with 2-3 tablespoons of asparagus stock and the oil and season with salt and pepper.
Mix the prepared vegetables with the dressing and leave to infuse for about 10 minutes.
Lift the asparagus from the broth and arrange on plates. Cover with the vegetable sauce and serve.
