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.
- Serves: 4 persons
- 2pounds white asparagus
- salt and ground white pepper to taste
- 1¾ cups ground hazelnuts
- 6tablespoons butter
- 5tablespoons all-purpose flour
- 1cup hot vegetable stock
- 1cup hot milk
- 2tablespoons lemon juice
- 1pinch white sugar
- 1pinch ground nutmeg
- ¼cup heavy whipping cream
- 1egg yolk
Step 1Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.
Step 2Place 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.
Step 3Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.
Step 4Melt 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.
Step 5Stir 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.
Step 6Whisk 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.