Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)

A silky smooth hazelnut bechamel sauce is served over steamed white asparagus in this elegant recipe perfect for springtime entertaining.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 546 Calories

Ingredients

• 1 egg yolk
• 6 tablespoons butter
• 2 tablespoons lemon juice
• 1 pinch ground nutmeg
• 5 tablespoons all-purpose flour
• 1 cup hot milk
• 1 pinch white sugar
• salt and ground white pepper to taste
• 2 pounds white asparagus
• 1 cup hot vegetable stock
• 0.25 cup heavy whipping cream
• 1.75 cups ground hazelnuts

Recipe Instructions

Step 1

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

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.

Step 3

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

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.

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.

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.