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Asparagus with hazelnut bechamel recipe

Asparagus with hazelnut bechamel recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

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

IngredientsServes: 4

  • 1kg white or green asparagus
  • 125g ground hazelnuts
  • 80g butter
  • 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

MethodPrep:15min ›Ready in:15min

  1. 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.
  2. 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.
  3. Toast the hazelnuts in a dry frying pan, turning them often, until they start to smell nutty. Remove from the heat and set aside.
  4. 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.
  5. 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.
  6. 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.

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Reviews & ratingsAverage global rating:(5)

Mussels with Asparagus

Spane comes in and says “What are we having for dinner?” I said “Mussels” Spane looked at me questioningly, and started biting his arm, “That doesn’t taste good, Mom!” I laughed at his antics and explained I was talking about the mollusk, not parts of our bodies.

My market had a package of pre-cooked mussels when I went shopping, without Spane. Usually, I only want the ones that are in the shell, but they were on sale, so why not? I figured some butter and garlic would do them well.

The mussels we had are Californian mussels. Mussels are eaten all over the world, and there are about 17 different species of mussels that are edible, and I would eat them all. I love mussels. They can also be found frequently washed up on the beach, but I would not try to eat those – West Coast beaches are notoriously dirty. Mussels are also a favorite of starfish. The starfish wraps itself around the mussel and pries it open with its suckers. Peach isn’t is cute as she was in Nemo anymore, is she? Find out more about mussels on Wikipedia.

When I buy asparagus, I usually go for the thin stalks and not the big woody ones. I use the first 4 inches or so and cut off the rest. But, I don’t toss it. I put it in the freezer in my bag of vegetables that I’m saving for vegetable broth. It can also be used for asparagus soup. You would want to steam them and remove any tough strings.

Use whatever white wine you like. I usually have Chardonnay on hand, so that’s what I use. If you prefer another dry white wine, please use that. Enjoy a glass of wine with your dinner.

You can make a big salad to go with this and some garlic bread would go nicely, too. A light dessert would be just the ticket.

Ingredients German Bechamel Potatoes

1 kg potatoes
50 g bacon (Speck, smoked)
1 onion
40 g butter
40 g flour
375 ml milk
375 ml beef broth (instant)
salt, pepper to taste, some parsley and/or chives

Cooking with German Ingredients!


- a traditional mountain cheese from the Valle d'Aosta in Piemonte. Full-fat and semi-soft with a sweetish flavor, fontina melts evenly and so is particularly good for cooking.

- a blue cheese, originally made in Gorgonzola in Lombardia but now produced in other regions as well. It melts well and is often used in sauces. If not available, use another blue cheese.

- a cream cheese originally from Lombardia. Made with cream rather than milk, it is very high in fat. mascarpone is generally used in desserts such as tiramisu or instead of cream in sau ces. Widely available, it is usually sold in tubs.

- one of Italy's most popular cheeses, virtually every region produces a version. Made from sheep's milk and always by the same method, although the results varies according to the milk and aging process. Pecorino Romano is a well-known hard variety from Lazio and Sardinia.

- curd cheese made from cow's milk. The curds are spun and worked into large pear- or tube-shaped cheeses, then immersed in brine and bound with string. Available fresh or matured and eaten as a table cheese or used in cooking.

- meaning "recooked". It is a soft cheese made by recooking the whey left over from making other cheeses and draining it in baskets. It is produced as a by-product of many different types of cheese and varies in fat content. Hard, salted versions are available and there is also a ricotta made from buffalo milk. Fresh ricotta cut from a wheel has a better texture and flavor than that sold in tubs.

- a mountain cheese originally from the Italian Alps near Bergamo, but now also made in other regions. Taleggio is a very good table and cooking cheese and should be eaten young - its flavor becomes more acidic with age. It is made in squares and has a pink-yellow crust and creamy center.

Asparagus with hazelnut bechamel recipe - Recipes

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Now, like I said, this recipe requires some steps, but I promise you it is well worth the extra effort. I recommend making one thing at a time. Don’t rush it, and don’t try to make more than one thing at a time. I will break it down for you in a few steps below. Of course, you need to read the recipe for the specifics.

Step 1: Start cooking the lasagna noodles. This is the only thing that can be going on in the background while you start the other steps, as it will take some time for the water to boil. And then once you drop the lasagna noodles, you just have to wait for them to cook.

Step 2: Cook the Seafood. Of course, you can buy the seafood precooked, and then coat it with the garlic and parsley mixture. Also, the seafood can be made up to two days before and stored in an airtight container. After the seafood is cooked, set aside.

Step 3: Make the bechamel sauce.

Step 4: Prepare the rollups (see picture below).

Step 5: Line the lasagna dish with bechamel sauce, and layer the rollups.

Step 6: Cover the rollups with the rest of the bechamel sauce.

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If you want to prepare this a day ahead, stop short of baking it in the oven. Prepare up to step 7 and then wrap it in foil and put in the fridge. You can bake it before you want to serve it.

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  • 15 ounces Ricotta cheese
  • Shredded mozzarella
  • 1 cup shredded parmesan cheese


Rinse the asparagus spears under cool water to remove any grit. Peel the outer skin away with a vegetable peeler if you have thick asparagus.
Cut the asparagus stalks and boil in a large pot with boiling water for about 5-10 minutes, depends how thick the asparagus is.

Pour the chicken stock in and let it boil for about 5 minutes.
Slice the crab stick and transfer into the pot. Stir constantly for a couple minutes on medium heat.

To make the slurry, mix the cornstarch together with 2 Tablespoon water until smooth.
Stir in the cornstarch slurry gradually until the soup is the desired consistency.

In a small bowl, whisk the eggs. Drizzle egg a little at a time into the boiling soup. Egg should cook immediately.
Season with salt and white pepper.

Serving and Storing

Serving &ndash Serve the pasta immediately with artisan bread and a vegan caesar salad.

Storing &ndash Store leftover pasta in an airtight container in the refrigerator for up to 3 days. When ready to eat, gently reheat the pasta over the stove with 1-2 tablespoons of water. You can also freeze this pasta for up to three months. When ready to eat, pull it out of the freezer and let it thaw in the refrigerator overnight or at room temperature for at least 2 hours before rewarming it over the stove.

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