Recipe tip: Asparagus with Bolzano sauce

Soon the asparagus season is off to a new start in South Tyrol and you can enjoy the tasty vegetable in all its possible variations.

Spring is a time of awakening, of detox. Asparagus supports this spring cleanse unlike any other vegetable! Seize the asparagus season and enjoy this delicious veggie at home or during a well-deserved break at a spa hotel in Italy. Here is our recipe tip to make at home: asparagus with Bolzano sauce.

Ingredients:
2kg white asparagus
1 tsp. butter
1 pinch of sugar
2 Tbsp. white wine
salt

Bolzano sauce
2 eggs
2 tsp. mustard
salt
white, freshly ground pepper
2 Tbsp. hot water
150ml oil
3 tsp. white wine vinegar
2 Tbsp. chives, finely chopped

More
2 Tbsp. parmesan, grated
50g melted butter
8 slices cooked ham
1 Tbsp. chives, finely chopped
1 Tbsp. herbal oil 

Preparation:
Carefully peel the asparagus and cut off the wooden ends. Boil for about 12 minutes in abundant salt water with butter, sugar, and white wine. Ideally with sticks of same diameter bundled.
For the Bolzano sauce boil the eggs for 7 minutes, then rinse in cold water, peal and separate the yolk from the whites. Take a bowl and mix the yolk with mustard, salt, pepper, and hot water. Then slowly add the oil. Spice with white wine vinegar and mix in chives and finely chopped egg whites. Carefully place the asparagus on the plates.
Serve with grated parmesan cheese, melted butter and Bolzano sauce, ham, chives and herbal oil. 

Enjoy your meal!

Source: So kocht Südtirol