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Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)

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"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."
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45 m servings 546
Original recipe yields 4 servings


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  1. Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.
  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.
  3. Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.
  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.
  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.
  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.


  • Cook's Note:
  • If using green asparagus, cut off any woody ends. Cook for only 5 to 10 minutes.

Nutrition Facts

Per Serving: 546 calories; 45.6 27.4 14.4 122 314 Full nutrition

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