| Type | Per person |
|---|---|
| Energy | 84 kcal |
| Fat | 2 gr |
| of which saturated | 1 gr |
| Carbohydrates | 11 gr |
| of which sugars | 3 gr |
| Fibres | 4 gr |
| Protein | 4 gr |
| Salt | 0.06 gr |
Asparagus with spring butter
Main course
2 persons
20 - 30 min
400gr vegetables p.p.
Ingredients
2 persons
| 10 spinach leaves |
| 750g asparagus |
| 50g frozen peas |
| 10g semi-skimmed unsalted butter |
| lemon juice |
Preparation
1. Peel the asparagus and cut off the hard bottom.
2. Boil the asparagus in plenty of water for 8-10 minutes and let them cook in the cooling cooking liquid.
3. Let the semi-skimmed butter come to room temperature or soften it in the microwave.
4. Boil the peas in little water for 3 minutes.
5. Add the washed spinach and continue to cook the vegetables until tender.
6. Drain the vegetables and puree with a blender or in a food processor.
7. Mix in the softened butter and season with pepper and a drizzle of lemon juice.
8. Drain the asparagus, place on a platter and serve with the butter.
Menu suggestion: Delicious with pecan nuts and (new) potatoes.
Source: Nutrition Centre.
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Nutritional values
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