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Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)
Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Hazelnut bechamel drizzled over white asparagus makes a luxurious spring dish for entertaining.
Ingredients:
  • 2 pounds white asparagus
  • salt and ground white pepper to taste
  • 1.75 cups ground hazelnuts
  • 6 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1 cup hot vegetable stock
  • 1 cup hot milk
  • 1 pinch white sugar
  • 1 pinch ground nutmeg
  • 0.25 cup heavy whipping cream
  • 1 egg yolk
Instructions:
  • Peel asparagus from top to bottom with a vegetable peeler, starting below the tips, and trim off any woody ends.
  • Place asparagus in a wide pan and cover with lightly salted water. Bring to a gentle boil, then simmer until tender, about 15 to 25 minutes. Drain well before serving.
  • Place hazelnuts into a dry skillet and cook over medium heat, stirring occasionally, until fragrant, approximately 2 minutes. Remove from heat.
  • In a saucepan over medium heat, melt butter. Stir in flour until a paste forms, approximately 2 minutes. Gradually add hot vegetable stock and hot milk, whisking constantly until a thick and smooth sauce forms, around 4 minutes.
  • Combine hazelnuts, fresh lemon juice, sugar, and nutmeg into the sauce, and then add salt and white pepper for seasoning. Simmer gently over low heat, stirring often, for 5 minutes.
  • Combine velvety heavy cream and rich egg yolk in a small bowl, whisking until velvety. Incorporate the mixture gently into the sauce and simmer until warm, but not boiling, for approximately 2 minutes. Serve the luscious sauce alongside the cooked asparagus.

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