Name: Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: White asparagus - 2 pounds; Salt and ground white pepper to taste - 2 pounds; Ground hazelnuts - 1 ¾ cups; Butter - 6 tablespoons; All-purpose flour - 5 tablespoons; Hot vegetable stock - 1 cup; Hot milk - 1 cup; Lemon juice - 2 tablespoons; White sugar - 1 pinch; Ground nutmeg - 1 pinch; Heavy whipping cream - ¼ cup; Egg yolk - 1

Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)

1. White asparagus - 2 pounds

2. Salt and ground white pepper to taste - 2 pounds

3. Ground hazelnuts - 1 ¾ cups

4. Butter - 6 tablespoons

5. All-purpose flour - 5 tablespoons

6. Hot vegetable stock - 1 cup

7. Hot milk - 1 cup

8. Lemon juice - 2 tablespoons

9. White sugar - 1 pinch

10. Ground nutmeg - 1 pinch

11. Heavy whipping cream - ¼ cup

12. Egg yolk - 1

How to cook deliciously - Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)

1. Stage

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

2. Stage

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. Stage

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

4. Stage

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. Stage

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. Stage

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.