Asparagus cream
Allergens:
Ingredients for 5 portions
Calculate portions
Asparagus
0.15 kg
Vegetable stock
0.6 l
Perejil
0.0 g
Leche esterilizada
1.2 l
Harina floja
0.132 kg
Margarina
0.132 kg
Ground white pepper
2.4 g
Ground nutmeg
2.4 g
Sal
12.0 g
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)
Energy
504.61
kcal
Carbohydrates
41.22
g
Proteins
12.99
g
Lipids
30.99
g
Fiber
4.17
g
Saturates
10.57
g
Monounsaturated fatty acids
8.0
g
Polyunsaturated fatty acids
10.44
g
Cholesterol
63.96
mg
Calcium
377.84
mg
Iron
2.11
mg
Zinc
1.28
mg
Vitamin A
497.74
ug
Vitamin C
31.22
g
Folic acid
87.07
ug
Salt (Sodium)
1623.09
mg
Sugars
18.21
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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