Asparagus with melted butter, potatos & pollock
Asparagus is a super tasty and healthy seasonal and regional vegetable.
In combination with potatoes and pollock, this recipe is also suitable for fat loss goals and contains a lot of protein.
Asparagus - a true superfood
Asparagus is a detoxification booster that stimulates the kidneys to bind more toxins and eliminate them. It contains a lot of potassium, magnesium, beta-carotene, vitamin C, zinc and B vitamins.
The strong and unpleasant smell in the toilet after eating asparagus is not a myth: the bound toxins are removed from the kidneys via the urinary bladder in the urine and that can smell strong. In addition, the aspartic acid contained in asparagus causes more water (with the bound pollutants) to be excreted, which also has a dehydrating effect. When eating asparagus, you should always drink enough water so that the cells receive fresh fluid.
Caution: People with kidney damage should be careful with asparagus because of their kidneys.
Asparagus - versatile
The super vegetables can not only be enjoyed as a classic with Hollandaise sauce or melted butter (as in the recipe).
Asparagus from the grill or from the oven in combination with cherry tomatoes tastes delicious, but asparagus tips also go well in a cold salad. Strawberries also go great with asparagus.
By the way: An original Hollandaise sauce does not contain milk or cream; It consists only of butter, egg yolk, water and spices. Unfortunately, in restaurants you often don't know whether milk powder etc. is used.
The sauce is also extremely high in calories and is best consumed in small quantities. It's always safe to go with the little jug of melted butter. Although this is also high in calories, it can be dosed sparingly.
Your shopping list:
First, check what ingredients you already have at home.
Alnatura:
Grass-fed butter
400g green asparagus
300g potatoes
Frozen herbs
Lemon
Salt & Pepper
400g pollack fillets (frozen, must be gently defrosted)
2 serving
Per serving: 440 kcal
Carbohydrate 27g / F 18g / P 40.9g
Preparation time: 20-25 minutes
300g of Potatoes
Wash and bring to the boil in a pot with water.
Depending on the size of the potatoes, let them simmer for 12-18 minutes.
After the cooking time, drain the water and keep the potatoes warm.
400g of green asparagus
Wash and cut off the woody ends.
Heat water in a large pot and simmer for 6-8 minutes.
Meanwhile, prepare the pollock.
1 teaspoon of grass fed butter
Heat in a frying pan and spread in the pan.
400g pollack (e.g. 2 fillets of 200g each, frozen must be thawed beforehand)
As soon as the butter sizzles but does not burn, fry the pollack - 1 minute per side.
Then reduce the heat to medium to low and fry both sides (depending on the thickness of the fillets) for another 3-4 minutes.
Salt and pepper & Optional lemon slice
Pour over the finished salmon and arrange it on two plates.
45g of grass fed butter
Heat slowly in a small saucepan until the butter is melted (but does not burn!) and keep it warm.
Meanwhile, drain the water from the asparagus and place it on the plate next to the fillets.
Now add the potatoes too.
2 pinches of salt
Pour over the asparagus.
Then pour the melted butter over the asparagus and potatoes.
2 tsp frozen herbs
Spread over the potatoes and salmon