How to Make Schweinebraten Mit Knödeln

Spargel Mit Haselnussso&Szlig;E (Asparagus With Hazelnut Bechamel)

Die zutaten reichen für 6 bayern (oder 8 personen).

Recipe Summary Spargel Mit Haselnussso&Szlig;E (Asparagus With Hazelnut Bechamel)

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.

Ingredients | Schweinebraten Mit Knödeln

2 pounds white asparagus

salt and ground white pepper to taste

1 ¾ cups ground hazelnuts

6 tablespoons butter

5 tablespoons all-purpose flour

1 cup hot vegetable stock

1 cup hot milk

2 tablespoons lemon juice

1 pinch white sugar

1 pinch ground nutmeg

¼ cup heavy whipping cream

1 egg yolk

Directions

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.

If using green asparagus, cut off any woody ends. Cook for only 5 to 10 minutes.

Info | Schweinebraten Mit Knödeln

prep: 10 mins cook: 35 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Spargel Mit Haselnussso&Szlig;E (Asparagus With Hazelnut Bechamel)

Side Dish, Vegetables, Asparagus,