Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel) recipe

All Recipes Best Recipe Side Dish Vegetables Asparagus

Ingredients

2 pounds white asparagus
salt and ground white pepper to taste
1 ¾ 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
¼ cup heavy whipping cream
1 egg yolk

Nutrition Info

546.3 calories
carbohydrate: 27.4 g
cholesterol: 122.3 mg
fat: 45.6 g
fiber: 8.4 g
protein: 14.4 g
saturatedFat: 17.2 g
servingSize: -
sodium: 313.9 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.

  2. 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.

  3. Pour hazelnuts into a dry skillet, cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.

  4. 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.

  5. 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.

  6. 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.

Recipe Yield

4 servings

Recipe Note

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.

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