White Asparagus Recipe

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White Asparagus
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Ingredients
7
Count
Nutrition
463
Calories
Total time
55
Minutes
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Ingredients:

  • 250 g butter
  • 8 eggs
  • 500 ml cream
  • 700 g prawns

Directions:

  1. Peel (eplucher) the shrimps, keep the shells separately, set the shrimps cold until the last minute.
  2. Cook the shells in cream on low heat, don’t let boil the cream too thick.
  3. Peel (peler) the asparagus on a cutting board, then they have more support and they are less easily broken, remove the last 4 to 5 cm from the end of the asparagus ( the woodlike end), place the asparagus in a bowl with lightly salted cold water.
  4. Put the butter on the side of the stove and let it slowly melt = clarified butter. (Beurre clarifiè).
  5. Put the egg yolks in a Sauteuse, add a little cold water and stir well with a whisk.
  6. Put the asparagus on the stove and bring to boil (bouillir), on the boiling point you take the asparagus from the heat and allow them 20 minutes poaching in their juice (blanchir).
  7. Beat the egg yolks to a creamy mass (cheerfully), until a nice bonding, however, keep the temperature in the eye, too hot, the eggs are baking, when the masses will rise above 85 ° is looking out to avoid this.
  8. Where the bottom of the pan is visible, and the sauce separately, then it is only the time you radiating the melted butter to add, please note the butter is not hot, otherwise the sauce will curdle also , mix the butter is so good that she is a pretty homogeneous with foamy mass.
  9. Pass the shell cream through a fine sieve (passer au CHINOIS) and collect the cream, boil the cream for a bit to the right thickness (réduire), take away from the heat and spoon the cream in the mousseline sauce.
  10. Cut the brioche bread into slices of just over an inch, remove the crusts from the bread and then cut into strips just over an inch; fry the sticks until golden brown on all sides in a dry anti-stick pan.
  11. Finish:.
  12. Remove the asparagus from the poaching juice and let them drain (egoutter) on a clean towel.
  13. Arrange them nicely on a plate and cover (Napper) them with shrimp mousseline, let the heads of the asparagus free, sprinkle the sauce with peeled shrimps, garnish with chives and brioche bread croutons.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 463.35 Kcal (1940 kJ)
Calories from fat 352.03 Kcal
% Daily Value*
Total Fat 39.11g 60%
Cholesterol 386.59mg 129%
Sodium 503.47mg 21%
Potassium 327.4mg 7%
Total Carbs 4.19g 1%
Sugars 0.16g 1%
Dietary Fiber 0.16g 1%
Protein 25.61g 51%
Vitamin C 2.9mg 5%
Vitamin A 0.3mg 10%
Iron 1mg 6%
Calcium 144.8mg 14%
Amount Per 100 g
Calories 197.58 Kcal (827 kJ)
Calories from fat 150.11 Kcal
% Daily Value*
Total Fat 16.68g 60%
Cholesterol 164.84mg 129%
Sodium 214.68mg 21%
Potassium 139.61mg 7%
Total Carbs 1.78g 1%
Sugars 0.07g 1%
Dietary Fiber 0.07g 1%
Protein 10.92g 51%
Vitamin C 1.2mg 5%
Vitamin A 0.1mg 10%
Iron 0.4mg 6%
Calcium 61.7mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.5
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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