60 min
Vegetarian Suitable for vegetarians
Type of dish: Soups and creams, Vegetables
Temperature: Hot
Allergens
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Parsley 0.0 g
Onion 0.12 kg
Carrots 0.06 kg
Green leek 0.18 ud
Parsley 0.001 g
Water 0.6 l
Elaboration
  • Drain the asparagus.
  • Cut off the yolks and set aside for the garnish.
  • Use the stalks for the cream.

METHOD

  • Prepare a vegetable stock.
  • Prepare a bechamel of 110 g.  
  • Add the water from the asparagus, the stock and the stalks to the bechamel.
  • Boil for a few minutes, stirring constantly.
  • Blend a sieve and rectify the salt and the thickness if necessary.
  • Add the asparagus yolks to the cream, plate up and decorate with chopped parsley.
Nutritional information (1 portion)
Fiber 4.01 g
Saturates 10.56 g
Monounsaturated fatty acids 8.0 g
Polyunsaturated fatty acids 10.44 g
Cholesterol 63.96 mg
Calcium 375.64 mg
Iron 2.0 mg
Zinc 1.25 mg
Vitamin A 492.44 ug
Vitamin C 28.62 g
Folic acid 84.07 ug
Salt (Sodium) 1552.09 mg
Sugars 18.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.