Spargel mit haselnusssoe asparagus with hazelnut bechamel –Spring is the perfect season for fresh vegetables, and one of my absolute favorites is green asparagus. This delightful vegetable offers a tender crunch and a subtle sweetness that pairs wonderfully with rich cheeses and nutty flavors. Today, I’d like to share a delectable recipe for green asparagus with Taleggio cheese and hazelnut butter that’s sure to impress at your next gathering.
Green Asparagus with Taleggio and Hazelnut Butter
This dish combines the earthy taste of asparagus with the creamy, tangy notes of Taleggio cheese, all elevated by the warm and nutty hazelnut butter. It’s a delicacy that will transport your taste buds straight to a fine dining experience!
Ingredients
- 1 bunch green asparagus, trimmed
- 100g Taleggio cheese, sliced
- 50g hazelnuts, toasted and roughly chopped
- 4 tbsp unsalted butter
- Salt and pepper to taste
- Juice of half a lemon
- Fresh parsley for garnish (optional)
Instructions
- Start by preheating your oven to 200°C (400°F).
- Place the trimmed asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the asparagus in the preheated oven for about 12-15 minutes, or until they are tender and start to brown slightly.
- Meanwhile, in a small saucepan, melt the butter over medium heat. Once melted, add the toasted hazelnuts and let them simmer for 2-3 minutes until fragrant, stirring occasionally. Be careful not to burn the butter.
- Once the asparagus is done, remove it from the oven and place the slices of Taleggio cheese on top. Return to the oven for another 3-5 minutes, until the cheese is melted and bubbly.
- Drizzle the hazelnut butter over the roasted asparagus and squeeze fresh lemon juice on top to add bright, zesty flavor.
- Garnish with fresh parsley if desired and serve warm.
This green asparagus dish can be a delightful side or a light main course on its own. Enjoy the harmonious blend of textures and flavors as you savor each bite!