This dish for tomato-stuffed chicken breasts adds a unique touch to standard chicken. I thought of this meal idea one day when I was bored. By leaving out the cheese and bacon, you can lower the fat content.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 546 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 8 g |
| Protein | 14 g |
| Saturated Fat | 17 g |
| Sodium | 314 mg |
| Sugars | 10 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |