Name: Asparagus with Toasted Hazelnut Bechamel Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: US
Ingredients: 2 pounds white asparagus, peeled; Salt and ground white pepper to taste; 1 3/4 cups ground hazelnuts, toasted; 6 tablespoons unsalted butter; 5 tablespoons all-purpose flour; 1 cup hot vegetable stock; 1 cup hot whole milk; 2 tablespoons fresh lemon juice; 1 pinch white sugar; 1 pinch ground nutmeg; 1/4 cup heavy whipping cream; 1 large egg yolk

Embrace the subtle elegance of spring with this dish, where tender asparagus spears meet a luxuriously nutty and creamy hazelnut béchamel. A delightful dance of textures and flavors that elevates a simple vegetable to a gourmet experience. Perfect as an elegant appetizer or a sophisticated side.

Follow The Directions

01

Step

10 mins

Prepare the Asparagus: Use a vegetable peeler to peel the asparagus stalks from just below the tips down to the base. Trim off the tough, woody ends. (Prep time: 10 minutes)

02

Step

20 mins

Cook the Asparagus: Arrange the prepared asparagus in a large, wide pan. Add lightly salted water to just cover the spears. Bring to a gentle boil, then reduce the heat to a simmer. Cook until the asparagus is tender and easily pierced with a knife. Drain thoroughly. (Cook time: 15-25 minutes)

03

Step

5 mins

Toast the Hazelnuts: If using whole hazelnuts, spread them in a single layer on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until fragrant and the skins start to crack. Let them cool slightly, then rub them in a clean kitchen towel to remove the skins. Grind the toasted hazelnuts. Alternatively, toast the ground hazelnuts in a dry skillet over medium heat for about 2 minutes, stirring constantly, until fragrant. Remove from heat and set aside. (Prep time: 5 minutes)

04

Step

6 mins

Make the Béchamel Base: Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, for about 2 minutes to form a smooth paste (a roux). Gradually whisk in the hot vegetable stock and hot milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is thick, smooth, and free of lumps. (Cook time: 5-7 minutes)

05

Step

5 mins

Infuse with Hazelnut Flavor: Stir the toasted ground hazelnuts, lemon juice, sugar, and nutmeg into the béchamel sauce. Season to taste with salt and white pepper. Reduce the heat to low and simmer gently, stirring frequently, for about 5 minutes to allow the flavors to meld. (Cook time: 5 minutes)

06

Step

3 mins

Enrich with Cream and Egg: In a small bowl, whisk together the heavy cream and egg yolk until smooth. Slowly drizzle this mixture into the sauce, whisking constantly to prevent curdling. Simmer gently over low heat until the sauce is heated through and slightly thickened, being careful not to boil. (Cook time: 2-3 minutes)