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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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

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

  • 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.

  • 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.

  • 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

546.3 calories; 14.4 g protein; 27.4 g carbohydrates; 122.3 mg cholesterol; 313.9 mg sodium. Full Nutrition