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.
1 person made this
1kg white or green asparagus
125g ground hazelnuts
40g plain flour
225ml hot vegetable stock
225ml hot milk
2 tablespoons lemon juice
1 pinch ground nutmeg
1 pinch caster sugar
salt to taste
white pepper to taste
1 egg yolk
50ml double cream
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Method Prep:15min › Ready in:15min
If using white asparagus, peel it with a vegetable peeler from top to bottom, starting below the tips. With either white or green asparagus, cut or snap off any woody ends.
Place the asparagus in a large wide pan and just cover with lightly salted water. Bring to the boil, then reduce the heat and simmer gently until the spears are tender and can be easily pierced with a sharp knife. White asparagus takes about 15 to 25 minutes depending on the thickness. Remove the asparagus and drain well.
Toast the hazelnuts in a dry frying pan, turning them often, until they start to smell nutty. Remove from the heat and set aside.
Melt the butter in a saucepan, then add the flour. Cook for 1 to 2 minutes, stirring often. Whisk in a little of the hot vegetable stock and milk at a time, stirring continuously until you have a smooth, thick sauce. Stir in the hazelnuts.
Add the lemon juice, nutmeg and sugar, and season to taste with salt and white pepper. Simmer gently over low heat for 5 minutes, stirring frequently.
Blend the egg yolk and the cream in a small bowl and whisk it into the sauce. Heat through, but to not boil. Serve the sauce with the cooked asparagus.