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Asparagus in the Flemish Manner

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)292.27
Energy (kCal)8836.0
Carbohydrates (g)394.29
Total fats (g)739.02
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil 8 cups of lightly salted water. | 2. Add the asparagus and cook for about 20 minutes. | 3. In the meantime cook the eggs. | 4. Mash the yolks and the egg whites separately. | 5. Mince the parsley. | 6. Melt the butter and serve in a preheated sauce boat. | 7. Arrange the asparagus on a dish. | 8. Cover with the mashed egg yolks (not on the tips). | 9. Put the mashed egg whites over the mashed egg yolks and lastly decorate with parsley. | 10. Serve the melted butter separately (it has to be poured over the dish). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus 2 bunches - - - -
    egg 4 286.0 1.44 25.12 19.02
    butter 100 8550.0 392.85 267.15 720.0
    parsley 1 bunch - - - -
    pepper - - - -
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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