Fresh asparagus and artichokes with a selection of cold sauces
Sugar 5.0 kg
Mayonnaise sauce 0.02 l
For the cooking of the asparagus:
- Cook English style in a pot, tied up and in a vertical position.
- Cover the stalks in the boiling water leaving the tips uncovered so they steam cook as they are the softest part.
- Peel with the special asparagus peeler until you remove the fibrous parts.
- Tie them into bundles.
- Blanch for 2 or 3 minutes in plenty of salted water with a little sugar.
- Finish cooking them in a different pot with salted boiling water.
- Leave to cool in the water if they are still a little hard and remove them from the water if they are fully cooked.
- They can also be vacuum-cooked.
For the artichokes: 2 ways of cooking.
Cooking in a white stock:
- Wash and cook them in a white broth (water+flour+lemon juice and salt).
- Leave to cool in the broth and then chop into quarters.
- Vacuum cooking.
For the sauces:
- Garnished vinaigrette.
- For the mayonnaise: lighten with milk or water.
HOW TO SERVE
- Place the asparagus and artichokes in a neat way on the plate.
- Place the garnished vinaigrette on top of the artichokes.
- Decorate with the mayonnaise.
- Serve with some sauce on the side.
- Decorate with sprouts, edible flowers, etc.
Nutritional information (1 portion)
Fiber 7.82 g
Saturates 4.78 g
Monounsaturated fatty acids 26.38 g
Polyunsaturated fatty acids 3.18 g
Cholesterol 56.49 mg
Calcium 125.56 mg
Iron 3.38 mg
Zinc 1.2 mg
Vitamin A 120.37 ug
Vitamin C 71.08 g
Folic acid 97.14 ug
Salt (Sodium) 1082.82 mg
Sugars 954.04 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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