White Asparagus with Vegetable Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 222.7 μg | (371 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 593 μg | (198 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 115 mg | (121 %) | ||
| Potassium | 1,615 mg | (40 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the asparagus
- 2 kilograms white Asparagus
- salt
- 1 tsp sugar
- 1 Tbsp butter
- 2 Tbsps lemon juice
- For the sauce
- ½ bunch scallions
- 150 grams carrots
- 150 grams Celery root
- 150 grams small button Mushroom
- 70 grams butter
- 125 milliliters dry white wine
- 125 milliliters granulated instant Vegetable broth
- 150 grams Crème fraiche
- 50 grams Whipped cream
- salt
- freshly ground peppers
- ½ bunch Basil
Preparation steps
For the asparagus, rinse and peel the spears and cut off the ends. Cook in plenty of salted water with the sugar, butter and lemon juice for about 18 minutes over low heat.
For the sauce, rinse and trim the scallions and cut the white and light green sections into small cubes and the green sections into thin rings. Peel the carrots and celery and cut both into thin sticks. Trim the mushrooms and also cut or slice into fine pieces.
Heat the butter in a pan until it foams, add the vegetables (apart from the green scallion rings) and sauté briefly. Pour in the wine and the broth, bring to a boil and then simmer for about 5 minutes. Stir in the crème fraîche and the cream and simmer for another 5 minutes gently. Season with salt and pepper and stir in the green scallion rings.
Chop the basil leaves finely and stir into the sauce.
Drain the asparagus and serve on warmed plates with the vegetable sauce.
