RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	228.446
Energy (kCal)	2102.657
Carbohydrates (g)	3.6217
Total fats (g)	126.3661
Fatty acids, total saturated 20:0 (g)	0.0060
Fatty acids, total saturated 18:3 undifferentiated (g)	1.7848
Fatty acids, total polyunsaturated 17:1 (g)	0.0240
Fatty acids, total trans-monoenoic (g)	0.0520
Fatty acids, total saturated 20:4 undifferentiated (g)	0.9067
Fatty acids, total saturated 4:0 (g)	3.3146
Fatty acids, total trans (g)	0.0760
Riboflavin (mg)	2.4947
Tocopherol, beta (mg)	0.0200
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.1366
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	14.3444
Tocopherol, delta (mg)	0.1200
Arginine (g)	1.6619
Proline (g)	1.0663
Fatty acids, total polyunsaturated 18:1 t (g)	0.0460
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7400
Adjusted Protein (g)	0.0000
Cystine (g)	0.5476
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	233.5629
Copper, Cu (mg)	2.7804
Maltose (g)	0.0000
Zinc, Zn (mg)	13.0749
Total lipid (fat) (g)	126.3661
Vitamin K (phylloquinone) (g)	86.4672
Cholesterol (mg)	1516.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0720
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	8.7660
Folate, total (g)	265.7080
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0440
Vitamin A, IU (IU)	5898.7930
Energy (kcal)	2102.6570
Fatty acids, total saturated 16:1 undifferentiated (g)	2.8397
Fatty acids, total saturated 14:1 (g)	0.0140
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7699
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.2346
Sugars, total (g)	0.9070
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1200
Vitamin C, total ascorbic acid (mg)	8.7566
Lutein + zeaxanthin (g)	1235.6580
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.4526
Vitamin B-12, added (g)	0.0000
Valine (g)	1.7464
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	239.5660
Fatty acids, total saturated 16:0 (g)	32.2390
Carbohydrate, by difference (g)	3.6217
Vitamin D (IU)	164.0000
Fructose (g)	0.0000
Fluoride, F (g)	2.2000
Aspartic acid (g)	2.6998
Tyrosine (g)	1.0183
Potassium, K (mg)	2759.2070
Fatty acids, total saturated 12:0 (g)	2.8628
Vitamin A, RAE (g)	1519.6790
Serine (g)	1.9670
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.3831
Fatty acids, total trans-polyenoic 22:4 (g)	0.0260
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0080
Fatty acids, total saturated 14:0 (g)	10.3430
Histidine (g)	0.6302
Isoleucine (g)	1.3681
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0240
Niacin (mg)	11.6682
Water (g)	974.7796
Fatty acids, total saturated 8:0 (g)	1.1478
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0360
Carotene, beta (g)	521.8130
Sodium, Na (mg)	1387.7610
Iron, Fe (mg)	18.9755
Energy (kJ)	8794.8150
Ash (g)	16.1866
Caffeine (mg)	0.0000
Glycine (g)	0.8806
Fatty acids, total trans-polyenoic (g)	0.0240
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0240
Fatty acids, total saturated 18:2 undifferentiated (g)	5.8155
Fatty acids, total polyunsaturated (g)	9.4420
Vitamin E (alpha-tocopherol) (mg)	10.2812
Sucrose (g)	0.0000
Vitamin B-6 (mg)	1.5957
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.9578
Vitamin D (D2 + D3) (g)	4.0000
Vitamin D3 (cholecalciferol) (g)	4.0000
Lysine (g)	1.8584
Beta-sitosterol (mg)	0.0200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0460
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.1114
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0160
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.3216
Folate, food (g)	265.7080
Fatty acids, total saturated 20:1 (g)	0.0542
Fatty acids, total monounsaturated (g)	37.7181
Stigmasterol (mg)	0.0300
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.0620
Fatty acids, total polyunsaturated 16:1 t (g)	0.0060
Fatty acids, total polyunsaturated 17:0 (g)	0.0440
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2000
Choline, total (mg)	1275.3459
Fatty acids, total polyunsaturated 16:1 c (g)	0.3960
Fatty acids, total saturated (g)	71.0723
Vitamin B-12 (g)	11.9902
Calcium, Ca (mg)	1360.8280
Fatty acids, total saturated 10:0 (g)	2.5694
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	1.4920
Glutamic acid (g)	3.4363
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0020
Carotene, alpha (g)	0.3600
Vitamin E, added (mg)	0.0000
Retinol (g)	1470.6000
Leucine (g)	2.2133
Folate, DFE (g)	265.7080
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0240
Fiber, total dietary (g)	0.9935
Tryptophan (g)	0.3409
Threonine (g)	1.1337
Fatty acids, total polyunsaturated 18:1 c (g)	6.7760
Manganese, Mn (mg)	0.1309
Protein (g)	228.4460
Cryptoxanthin, beta (g)	20.0200
Fatty acids, total saturated 18:1 undifferentiated (g)	33.2710
Betaine (mg)	0.6000
Phosphorus, P (mg)	2249.7690
Tocopherol, gamma (mg)	1.0201

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Bring a large pot of salted water to a boil; prepare an ice water bath. | 2. Cook asparagus until crisp-tender, about 4 to 5 minutes depending on size; plunge into water bath, then pat dry with paper towels. | 3. Asparagus can also be pan fried, just until the tips are golden, instead of blanching. | 4. Coarsely chop the egg whites and set aside; push the yolks through a sieve into a medium sized bowl. | 5. Separate the egg and place the yolk into a large bowl; reserve the white for another use. | 6. Whisk mustard and vinegar into the egg yolk; season with salt and pepper. | 7. Slowly whisk in oil until emulsified and thickened. | 8. Fold in capers, cornichons, herbs, egg whites, and egg yolks; taste and season again with salt and pepper, if needed. | 9. Arrange asparagus on a serving platter, or individual plates; top with several dollops of the sauce and garnish with parsley or chervil sprigs. | 10. NOTE: If substituting with mayonnaise, use about 1/2 cup of that (or more to taste) and leave out the egg entirely. Use mustard and vinegar to taste as well as the salt and pepper. Leave out the oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus spear	36		trimmed	907.8	0.0	201.96	5.1
egg	4		hard-boiled peeled separated	286.0	1.44	25.12	19.02
egg	1			286.0	1.44	25.12	19.02
grain dijon mustard	1 1/2	1/2		907.8	0.0	201.96	5.1
white wine vinegar	1 1/2	1/2		907.8	0.0	201.96	5.1
fleur de sel				907.8	0.0	201.96	5.1
black pepper			ground	-	-	-	-
oil	1/2	cup	grapeseed	897.9	0.0	0.287	101.96700000000001
caper	2	tablespoons	minced	3.9560000000000004	0.8411	0.4059	0.1479
pickle	2	tablespoons	minced	-	-	-	-
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
chervil	1	tablespoon	minced	4.503	0.9329	0.4408	0.0741
chive	1	tablespoon	minced	0.9	0.1305	0.0981	0.0219
cilantro	1	tablespoon	minced	0.23	0.0367	0.0213	0.0052
parsley	12	sprigs		1.368	0.2405	0.1129	0.03

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

Cooking in progress....

Asparagus With Sauce Gribiche