Baked Asparagus (Spargelgericht, Uberbacken)

1. FOR THE BUTTER SAUCE.

2. Brown flour in butter over medium heat. Add water gradually, stirring constantly to form a smooth sauce. Season and continue stirring until sauce thickens. The sauce may be enriched by adding egg yolks or cream which should be well blended.

3. FOR THE BAKED ASPARAGUS.

4. In a well-greased baking dish, place alternate layers of asparagus (halved), potatoes, and ham. Sprinkle with parsley and half the cheese. Prepare butter sauce, using asparagus water as liquid. Season well and stir in egg yolk. Blend and pour over casserole. Sprinkle with remaining cheese, dot with butter and brown in moderate 375°F oven About 15 - 20 mins.

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Nutrient	Quantity
Total fats	29.8788 g
Protein	32.1059 g
Carbohydrates	59.6351 g
Energy	590.7509 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3036 g
Water	1139.1257 g
Aspartic acid	4.8742 g
Calcium, Ca	545.0299 mg
Lutein + zeaxanthin	5228.0625 g
Fiber, total dietary	17.9146 g
Fatty acids, total saturated 22:0	0.0065 g
Carotene, beta	3286.9352 g
Niacin	9.5959 mg
Vitamin A, RAE	407.041 g
Arginine	1.9958 g
Riboflavin	1.3409 mg
Tocopherol, beta	0.0085 mg
Fatty acids, total polyunsaturated 15:0	0.0022 g
Fatty acids, total saturated 20:1	0.0347 g
Glutamic acid	5.1942 g
Sodium, Na	442.3508 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4765 g
Total lipid (fat)	29.8788 g
Manganese, Mn	1.8861 mg
Fructose	6.8158 g
Proline	1.6361 g
Fatty acids, total saturated 16:0	5.9205 g
Fatty acids, total saturated 8:0	0.0849 g
Sucrose	1.5768 g
Choline, total	255.6984 mg
Sugars, total	13.1232 g
Serine	1.7129 g
Fatty acids, total saturated 10:0	0.2043 g
Fatty acids, total saturated 18:0	2.1176 g
Fatty acids, total saturated 20:4 undifferentiated	0.0745 g
Vitamin B-6	0.912 mg
Selenium, Se	34.54 g
Ash	8.0577 g
Vitamin D	44.1475 IU
Fatty acids, total saturated 18:1 undifferentiated	9.5633 g
Pantothenic acid	3.4221 mg
Phenylalanine	1.3756 g
Copper, Cu	1.8753 mg
Betaine	4.2353 mg
Thiamin	1.4418 mg
Retinol	127.87 g
Methionine	0.693 g
Iron, Fe	16.2213 mg
Carbohydrate, by difference	59.6351 g
Phosphorus, P	807.5515 mg
Folate, total	427.1335 g
Dihydrophylloquinone	0.017 g
Tocopherol, gamma	0.8586 mg
Fatty acids, total saturated 4:0	0.2221 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0019 g
Fatty acids, total saturated 22:1 undifferentiated	0.0015 g
Alanine	1.527 g
Cholesterol	209.7625 mg
Valine	1.877 g
Fatty acids, total saturated 18:2 undifferentiated	7.3479 g
Glycine	1.3034 g
Carotene, alpha	67.695 g
Glucose (dextrose)	4.4531 g
Fatty acids, total saturated 14:0	1.1705 g
Zinc, Zn	6.6326 mg
Isoleucine	1.3435 g
Maltose	0.0119 g
Tocopherol, delta	0.0102 mg
Fatty acids, total saturated 12:0	0.1672 g
Fatty acids, total polyunsaturated	7.7536 g
Fatty acids, total saturated 14:1	0.0041 g
Leucine	2.318 g
Tocotrienol, alpha	0.0051 mg
Vitamin A, IU	5972.4331 IU
Folate, DFE	427.1335 g
Tryptophan	0.4591 g
Vitamin C, total ascorbic acid	43.1558 mg
Phytosterols	163.4834 mg
Galactose	0.0119 g
Fatty acids, total saturated 20:0	0.0054 g
Fatty acids, total saturated 6:0	0.1218 g
Lactose	0.0119 g
Tyrosine	1.2261 g
Vitamin B-12	0.7432 g
Vitamin K (phylloquinone)	346.291 g
Fatty acids, total saturated	10.3327 g
Histidine	0.8635 g
Fatty acids, total monounsaturated	10.2008 g
Threonine	1.2417 g
Folate, food	427.1335 g
Fatty acids, total polyunsaturated 17:0	0.0087 g
Vitamin D (D2 + D3)	1.0868 g
Fatty acids, total polyunsaturated 24:0	0.0015 g
Cryptoxanthin, beta	5.61 g
Vitamin D3 (cholecalciferol)	1.0868 g
Vitamin E (alpha-tocopherol)	8.2725 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0194 g
Magnesium, Mg	154.4158 mg
Lysine	1.779 g
Potassium, K	1647.0835 mg
Cystine	0.4321 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	2 cups	171	7.857	14.4
Asparagus	1.5	136.0779	26.3991	0.8165
Potato	2	0	0	0
Parsley	1 tablespoon	1.368	0.2405	0.03
Egg yolk	1	54.74	0.6103	4.5118
Cheese	4 tablespoons	119.1375	0.7897	9.6998
Ham	0.5	0	0	0
Nutmeg	0	0	0	0
Water	2 cups	0	0	0
Pepper	0	0	0	0
flour	3 tablespoons	108.4275	23.7385	0.4207
salt pepper	0	0	0	0
egg yolk cream optional	2 cup	0	0	0