Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel) | The Best Recipes

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Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)

"This recipe can be prepared with either white or green asparagus. It's a lovely starter or you can serve it as a side with pork."

Ingredients :

  • 2 pounds white asparagus
  • salt and ground white pepper to taste
  • 1 3/4 cups ground hazelnuts
  • 6 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1 cup hot vegetable stock
  • 1 cup hot milk
  • 2 tablespoons lemon juice
  • 1 pinch white sugar
  • 1 pinch ground nutmeg
  • 1/4 cup heavy whipping cream
  • 1 egg yolk

Instructions :

Prep : 10M Cook : 4M Ready in : 45M
  • Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.
  • Place asparagus in a large, wide pan; pour in enough lightly salted water to just cover. Bring to a boil; reduce heat and simmer gently until spears are tender and can be easily pierced with a sharp knife, 15 to 25 minutes depending on the thickness. Drain well.
  • Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.
  • Melt butter in a saucepan over medium heat. Stir in flour until a paste forms, about 2 minutes. Add hot vegetable stock and hot milk a little a time, whisking continuously until sauce is thick and smooth, about 4 minutes.
  • Stir hazelnuts, lemon juice, sugar, and nutmeg into the sauce. Season with salt and white pepper. Simmer gently over low heat, stirring frequently, for 5 minutes.
  • Whisk heavy cream and egg yolk together in a small bowl until smooth; whisk into the sauce. Simmer until heated through, but not boiling, about 2 minutes. Serve the sauce with the cooked asparagus.

Notes :

  • If using green asparagus, cut off any woody ends. Cook for only 5 to 10 minutes.

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