Spargel mit Haselnusssoße (Asparagus later Hazelnut Bechamel)

This recipe can be prepared later than either white or green asparagus. Its a lovely starter or you can relief it as a side similar to pork.

The ingredient of Spargel mit Haselnusssoße (Asparagus later Hazelnut Bechamel)

1. 2 pounds white asparagus
2. salt and ring white pepper to taste
3. 1u2009u00be cups arena hazelnuts
4. 6 tablespoons butter
5. 5 tablespoons all-purpose flour
6. 1 cup hot vegetable buildup
7. 1 cup hot milk
8. 2 tablespoons lemon juice
9. 1 pinch white sugar
10. 1 pinch arena nutmeg
11. u00bc cup muggy whipping cream
12. 1 egg yolk

The instruction how to make Spargel mit Haselnusssoße (Asparagus later Hazelnut Bechamel)

1. Peel asparagus considering a vegetable peeler from peak to bottom, starting below the tips. Cut off any woody ends.
2. Place asparagus in a large, wide pan; pour in satisfactory lightly salted water to just cover. Bring to a boil; shorten heat and simmer gently until spears are sensitive and can be easily pierced taking into account bearing in mind a argumentative knife, 15 to 25 minutes depending around the thickness. Drain well.
3. Pour hazelnuts into a dry skillet; cook and move around higher than medium heat until fragrant, not quite 2 minutes. separate from heat.
4. Melt butter in a saucepan more than medium heat. shake up in flour until a bonding agent forms, roughly more or less 2 minutes. grow hot vegetable collection store and hot milk a little a time, whisking until the end of time until sauce is thick and smooth, virtually 4 minutes.
5. demonstrate hazelnuts, lemon juice, sugar, and nutmeg into the sauce. Season following salt and white pepper. Simmer gently higher than low heat, stirring frequently, for 5 minutes.
6. raise a fuss unventilated cream and egg yolk together in a small bowl until smooth; demonstrate into the sauce. Simmer until incensed through, but not boiling, approximately 2 minutes. help the sauce in the same way as the cooked asparagus.

Nutritions of Spargel mit Haselnusssoße (Asparagus later Hazelnut Bechamel)

calories: 546.3 calories
carbohydrateContent: 27.4 g
cholesterolContent: 122.3 mg
fatContent: 45.6 g
fiberContent: 8.4 g
proteinContent: 14.4 g
saturatedFatContent: 17.2 g
servingSize:
sodiumContent: 313.9 mg
sugarContent: 9.8 g
transFatContent:
unsaturatedFatContent: