Spargel mit Haselnusssoße

01Method

1. 1

   Using a vegetable peeler, peel each asparagus spear from just below the tip down to the base. Trim away any tough, woody ends.

2. 2

   Arrange the asparagus in a wide, shallow pan and add lightly salted water until the spears are just covered. Bring to a boil, then lower the heat and simmer gently until a knife passes through the spears without resistance, 15 to 25 minutes depending on thickness. Drain thoroughly.

3. 3

   Toast the ground hazelnuts in a dry skillet over medium heat, stirring constantly, until they smell fragrant, about 2 minutes. Take off the heat and set aside.

4. 4

   In a saucepan over medium heat, melt the butter, then whisk in the flour and cook until a smooth paste forms, about 2 minutes. Gradually pour in the hot vegetable stock and hot milk, whisking constantly, until the sauce thickens and becomes smooth, about 4 minutes.

5. 5

   Fold in the toasted hazelnuts, lemon juice, sugar, and nutmeg. Season with salt and white pepper. Cook over low heat, stirring often, for 5 minutes.

6. 6

   In a small bowl, whisk together the cream and egg yolk until combined, then stir the mixture into the sauce. Heat gently without letting it boil, about 2 minutes. Spoon the sauce over the drained asparagus and serve immediately.