Asparagus with Hazelnut Sauce

A delicious recipe for the asparagus season:

Soften the peeled asparagus spears in salted water at a moderate temperature for about 20 to 30 minutes.

In the meantime, whisk salt, egg yolks, water, pepper, fondor and juice of one lemon in a baking bowl until creamy. Place the baking bowl in the water bath. Keep the water bath below boiling point and whisk until thick and creamy. Then remove the water bath from the heat and add the lukewarm butter by the spoonful.

Finally, add the lightly toasted and chopped hazelnuts to the sauce form. Pour the hazelnut sauce over the asparagus spears.

Serve with boiled potatoes and steak.

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