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.

Step: 1

Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.

Step: 2

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.

Step: 3

Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.

Step: 4

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.

Step: 5

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.

Step: 6

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.

Per Serving: 546 calories; protein 14.4g; carbohydrates 27.4g; fat 45.6g; cholesterol 122.3mg; sodium 313.9mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re cooking pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do more often .