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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nakia Burris
bnakia20@hotmail.co.ukI would not recommend this recipe to anyone. It was a waste of time and money.
Chere Willemse
w-chere32@aol.comThis dish was a complete disaster. The asparagus was burnt and the bechamel sauce was curdled. I will never be making this again.
JC YT
j-yt59@aol.comThis recipe is a waste of time and ingredients. The asparagus was not cooked properly and the bechamel sauce was watery. I will not be making this again.
Akram Rasheed
a-r29@yahoo.comI followed the recipe exactly and the dish turned out terrible. The asparagus was mushy and the bechamel sauce was bland. I will not be making this again.
Christopher Clark
c_christopher@gmail.comThis dish was disappointing. The bechamel sauce was too thick and the hazelnuts were not toasted enough. I will not be making this again.
Randomgamer Randomgamer
randomgamer.randomgamer@gmail.comThe asparagus was a bit overcooked, but the bechamel sauce was delicious. I will try this recipe again with a shorter cooking time for the asparagus.
SISIPHO Bhayibhile
b@hotmail.comThis dish was a bit too rich for my taste, but the flavors were still good. I think I would try it again with a lighter bechamel sauce.
James Knox
knox_j69@aol.comI'm not a fan of asparagus, but I really enjoyed this dish. The bechamel sauce was so rich and creamy, and the hazelnuts added a nice crunch. I will definitely be making this again!
Amanda Shelton
a.s@gmail.comThis was a great recipe! The asparagus was cooked perfectly and the bechamel sauce was delicious. I will definitely be making this again.
Ghullam murtaza
ghullammurtaza92@gmail.comYum!
Aidoo John
aidoo61@aol.comThis dish was easy to make and very delicious. The asparagus was cooked perfectly and the bechamel sauce was rich and creamy. I will definitely be making this again.
Menaah Mohamed Mostafa
m-mostafa@hotmail.comI was looking for a new way to cook asparagus, and this recipe fit the bill. The hazelnut bechamel sauce was a nice change from the usual hollandaise sauce. I will definitely be making this again.
Mason Taylor
mtaylor@hotmail.comThis dish was a hit with my family! Everyone loved the creamy bechamel sauce and the crunchy hazelnuts. The asparagus was cooked perfectly, too. I will definitely be making this again.
MSR NIROB
msr.nirob12@aol.comI'm not a big fan of asparagus, but I really enjoyed this dish. The bechamel sauce was so rich and creamy, and the hazelnuts added a nice crunch. I will definitely be making this again!
tan jam
jam.t@hotmail.comThis was my first time making asparagus with hazelnut bechamel, and it turned out great! The recipe was easy to follow and the dish was delicious. I will definitely be making this again.
Gilbert Salgado (Salgado shop)
gs@gmail.comThe flavors in this dish were amazing! The asparagus was fresh and flavorful, and the hazelnut bechamel sauce was creamy and rich. I loved the combination of textures and flavors.
Louis Collazo
collazo.l@gmail.comThis asparagus with hazelnut bechamel was a delightful dish! The asparagus was cooked perfectly, still slightly crisp but tender. The bechamel sauce was rich and creamy, with a lovely nutty flavor from the hazelnuts. I will definitely be making this