Wild asparagus and white asparagus salad with armagnac sauce
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.
- 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)
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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