Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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

Per serving (4 servings total)