- 2 pounds white asparagus
- salt and ground white pepper to taste
- 1 3/4 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
- 1/4 cup heavy whipping cream
- 1 egg yolk
- Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.
- 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.
- Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.
- 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.
- 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.
- 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.
04/11/2018
recipepes.com
Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
