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White Spears with Butter Sauce

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White Spears with Butter Sauce
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
248
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie248 kcal(12 %)
Protein3.33 g(3 %)
Fat25.09 g(22 %)
Carbohydrates3.68 g(2 %)
Sugar added1.05 g(4 %)
Roughage1.31 g(4 %)
Vitamin A400.1 mg(50,013 %)
Vitamin D0 μg(0 %)
Vitamin E2.27 mg(19 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.09 mg(6 %)
Folate43.21 μg(14 %)
Pantothenic acid0.51 mg(9 %)
Biotin4.32 μg(10 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C5.69 mg(6 %)
Potassium169.03 mg(4 %)
Calcium45.4 mg(5 %)
Magnesium11.39 mg(4 %)
Iron1.67 mg(11 %)
Iodine12.78 μg(6 %)
Zinc0.6 mg(8 %)
Saturated fatty acids6.54 g
Cholesterol106.32 mg
Author of this recipe:

Ingredients

for
4
servings
16
white Asparagus rods (trimmed and peeled)
½ teaspoon
1 pinch
1 tablespoon
For the hollandaise sauce
½ tablespoon
½ tablespoon
2
large egg yolks
½ cup
freshly ground White pepper

Preparation steps

1.
Bring a pan of water to a boil with the salt, sugar and lemon juice. Add the asparagus and cook for 5-7 minutes (depending on thickness) until tender. Drain well.
2.
For the hollandaise sauce: heat the lemon juice and vinegar in a small pan over a low heat.
3.
Put the egg yolks into a heatproof bowl over a pan of simmering (not boiling) water and whisk in the vinegar mixture.
4.
Heat the margarine in a small pan, until just melted. Remove from the heat.
5.
Pour the margarine in a thin, slow, steady trickle into the egg yolks, whisking constantly until smooth and thick. Season to taste with salt and pepper.
6.
Put into a serving jug and serve with the asparagus.
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