SPARGEL MIT HASELNUSSSOßE (ASPARAGUS WITH HAZELNUT BECHAMEL)

Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel) image

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.

Provided by gela

Categories Side Dish Vegetables Asparagus

Time 45m

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 313.9 mg, Sugar 9.8 g