Wild asparagus and white asparagus salad with armagnac sauce
Allergens:
Ingredients for 5 portions
Calculate portions
White asparagus
0.833 kg
Wild asparagus
0.75 kg
Runner beans
0.167 kg
Carrots
0.167 kg
Natural mushrooms
0.167 kg
Salad tomato
0.417 kg
Broad beans
0.833 kg
Marie Rose sauce
0.208 l
Armagnac
0.008 l
Mayonnaise sauce
0.167 l
Ketchup
8.333 g
Brandy
0.004 l
Orange juice
0.104 kg
Tabasco
0.042 ml
Table salt
0.417 g
Elaboration
For the wild asparagus:
- Peel the wild asparagus, they are tied in bundles of 8 or 10 units depending on the thickness.
- Boil until soft.
For the white asparagus:
- Peel with the special asparagus peeler until the fibrous parts are removed.
- Tie in bunches just like the wild asparagus.
- Scald for 2 or 3 minutes in abundant salted water with a little sugar, (to remove the bitterness).
- Finish cooking in fresh salted water.
- Drain and rinse depending on the hardness.
For the garnishing:
- Carrots cut into julienne, boiled green bean cut in julienne and broad beans, all cooked separately.
- Tomato peeled, deseeded and diced.
- Peeled mushrooms cut into very thin slices.
- For the Marie rose sauce flavored with Armagnac.
SET UP
- Mix all the garnish together and season.
- Place the garnish on the plate.
- Place the asparagus on top of the garnish or next to it.
- Pour the marie rose sauce over the stalks and decorate with the beans and carrots cut into julienne and chopped parsley.
- Serve more sauce in a bowl.
Nutritional information (1 portion)
Energy
413.53
kcal
Carbohydrates
26.26
g
Proteins
15.35
g
Lipids
23.16
g
Fiber
13.21
g
Saturates
3.51
g
Monounsaturated fatty acids
17.9
g
Polyunsaturated fatty acids
3.58
g
Cholesterol
86.67
mg
Calcium
126.77
mg
Iron
6.25
mg
Zinc
2.48
mg
Vitamin A
534.46
ug
Vitamin C
117.52
g
Folic acid
210.68
ug
Salt (Sodium)
432.97
mg
Sugars
9.69
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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