2 Serves
30 Mins
In a small bowl, combine the crème fraîche, grated horseradish, lemon juice, salt, and white pepper. Whisk until smooth and refrigerate until ready to serve.
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Vitamin E
3 mg / 15 mgVitamin K
78 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
444 µg / 400 µgCalcium
583 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
404 mg / 420 mgPhosphorus
857 mg / 1,250 mgPotassium
3189 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
77 µg / 55 µgFiber
8 g / 28 gSugar
7 g / 50 gSaturated Fat
26 g / 20 gCholesterol
204 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Heat vegetable oil in a frying pan over medium heat. Add the sliced shallots and fry until golden brown and crispy. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season lightly with salt.
Bring a large saucepan of salted water to a boil. Blanch half of the asparagus for 2-3 minutes until tender-crisp. Prepare an ice bath in a bowl with cold water and ice. Transfer the blanched asparagus to the ice bath using a slotted spoon to stop the cooking process.
Thinly slice the remaining raw asparagus lengthwise using a sharp knife.
Preheat the grill. Spread butter on the rye bread slices and toast them on the grill until golden and crisp.
To assemble, place the toasted rye bread on plates. Arrange the blanched and raw asparagus on top. Drizzle with the prepared horseradish cream, sprinkle with grated cheese, and garnish with crispy shallots and fresh dill.
4
g17
g1
g
Thai