Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)
Description
A silky smooth hazelnut bechamel sauce is served over steamed white asparagus in this elegant recipe perfect for springtime entertaining.
Ingredients
•
2 pounds white asparagus
•
salt and ground white pepper to taste
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1 3/4 cups ground hazelnuts
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6 tablespoons butter
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5 tablespoons all-purpose flour
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1 cup hot vegetable stock
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1 cup hot milk
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2 tablespoons lemon juice
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1 pinch white sugar
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1 pinch ground nutmeg
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1/4 cup heavy whipping cream
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1 egg yolk
Directions
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.