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.
Provided by gela
Categories Side Dish Vegetables Asparagus
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 27.4 g, Cholesterol 122.3 mg, Fat 45.6 g, Fiber 8.4 g, Protein 14.4 g, SaturatedFat 17.2 g, Sodium 313.9 mg, Sugar 9.8 g
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Abu Naeim
n-a@yahoo.comThis recipe is perfect for a special occasion dinner.
Louise Dempsey
d.l60@yahoo.comI'm allergic to nuts. Is there a substitute for the hazelnut bechamel?
Carsinoh Ghin
c.ghin@gmail.comThis recipe looks delicious! I can't wait to try it.
JadenDaAmaZing Delaney
jdelaney84@hotmail.comI'm going to try this recipe with different nuts next time.
Toto Kola
t@hotmail.comThis recipe is a great way to use up leftover asparagus.
Kiran Ail
k_ail33@gmail.comI'm not sure what I did wrong, but my hazelnut bechamel turned out lumpy.
Shumeez Sam
shumeez_sam79@hotmail.co.ukOverall, I thought this recipe was okay. It wasn't my favorite, but it wasn't bad either.
Gibson
gibson6@yahoo.comI found that the asparagus was a bit overcooked.
TJ Williams
t_williams@yahoo.comI thought the hazelnut bechamel was a bit too rich for my taste.
Haley Mullins
mullins44@yahoo.comThis recipe is a keeper! I will definitely be making it again.
Rabin Sharma
sharma@yahoo.comI was a bit skeptical about the hazelnut bechamel, but it was actually really good. It added a nice nutty flavor to the asparagus.
M. Sabbir Ahmed 9864
m.9864@hotmail.comThis recipe was a hit at my dinner party! Everyone loved the asparagus and the hazelnut bechamel.
Vjduragjy Fkfsghuf
vjduragjy_fkfsghuf@yahoo.comI love how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Teddy Crystal
t.crystal@aol.comWow, this was an absolute delight! The asparagus was perfectly cooked, and the hazelnut bechamel was rich and creamy with a nutty twist.