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.

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
• 0.25 cup heavy whipping cream
• 1 egg yolk

Steps

1. Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.
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. Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.
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. 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. 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.