White Asparagus with Vegetable Sauce

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White Asparagus with Vegetable Sauce
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
463
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie463 cal.(22 %)
Protein14 g(14 %)
Fat33 g(28 %)
Carbohydrates22 g(15 %)
Sugar added2 g(8 %)
Roughage11.2 g(37 %)
Vitamin A1.4 mg(175 %)
Vitamin D1.1 μg(6 %)
Vitamin E11.3 mg(94 %)
Vitamin K222.7 μg(371 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.8 mg(73 %)
Niacin10.5 mg(88 %)
Vitamin B₆0.5 mg(36 %)
Folate593 μg(198 %)
Pantothenic acid4.3 mg(72 %)
Biotin19.1 μg(42 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C115 mg(121 %)
Potassium1,615 mg(40 %)
Calcium248 mg(25 %)
Magnesium110 mg(37 %)
Iron4.8 mg(32 %)
Iodine52 μg(26 %)
Zinc3.1 mg(39 %)
Saturated fatty acids21 g
Uric acid160 mg
Cholesterol90 mg
Complete sugar19 g

Ingredients

for
4
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
How healthy are the main ingredients?
carrotWhipped creamsugarBasilsalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Chop the basil leaves finely and stir into the sauce.

Drain the asparagus and serve on warmed plates with the vegetable sauce.