Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)

Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.
  2. Step 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. Step 3

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