Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel) recipe
All Recipes 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 caloriescarbohydrate: 27.4 gcholesterol: 122.3 mgfat: 45.6 gfiber: 8.4 gprotein: 14.4 gsaturatedFat: 17.2 gservingSize: -sodium: 313.9 mgsugar: 9.8 gtransFat: : -unsaturatedFat: : -
Directions Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)
Directions
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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.