Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)

Name: Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)
Total time: 45
Yield: 4
Ingredients: 2 pounds white asparagus; salt and ground white pepper to taste; 1.75 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; 0.25 cup heavy whipping cream; 1 egg yolk

Recipe by gela from allrecipes.com

Dinner,Side Dish 45 Mins.

Ingredients

4 servings

•

2 pounds white asparagus
•

salt and ground white pepper to taste
•

1.75 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
•

0.25 cup heavy whipping cream
•

1 egg yolk

Instructions

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.