Traditional recipe

Asparagus with Bolzano sauce

Name: Asparagus with Bolzano sauce
Prep time: 30 min
Cook time: 30 min
Ingredients: Asparagus; 10 stalks of white asparagus with the South Tyrolean seal of quality; 1 tsp butter with the South Tyrolean seal of quality; 1 pinch of sugar; 2 tbsp white wine; Salt; Bolzano sauce; 2 eggs with the South Tyrolean seal of quality; 2 tsp mustard; Salt; freshly ground white pepper; 2 tbsp hot water; 150 ml oil; 3 tsp white wine vinegar; 2 tbsp chives; To serve; 2 tbsp parmesan, grated; 50 g melted butter with the South Tyrolean seal of quality; 4 slices of boiled ham; 1 tbsp chives, finely chopped

Time to prepare: 30 min.

Difficulty: easy

2 servings

The king of vegetables in a classic, delicious accompaniment: Bolzano sauce and ham.

Ingredients

2 servings

Asparagus

10 stalks of white asparagus with the South Tyrolean seal of quality

1 tsp butter with the South Tyrolean seal of quality

1 pinch of sugar

2 tbsp white wine

Salt

Bolzano sauce

2 eggs with the South Tyrolean seal of quality

2 tsp mustard

Salt

freshly ground white pepper

2 tbsp hot water

150 ml oil

3 tsp white wine vinegar

2 tbsp chives

To serve

2 tbsp parmesan, grated

50 g melted butter with the South Tyrolean seal of quality

4 slices of boiled ham

1 tbsp chives, finely chopped

Preparation

Time to prepare: 30 min.

Difficulty: easy

Asparagus

Use a vegetable peeler to peel the asparagus stalks, working from the tops towards the ends. Sort the asparagus stalks by thickness and cut off the dry, woody ends with a knife. Bundle the stalks in portions and tie them together with butcher's twine. Bring a large pot of salt water to a boil, then add butter, sugar, white wine and more salt. Place the asparagus in the boiling water and cover the pot, leaving the asparagus to boil for about 12 minutes.

Bolzano sauce

Boil the eggs for 7 minutes, rinse them in cold water, peel them and separate the egg white from the yolk. In a bowl, combine egg yolk, mustard, salt, pepper and hot water and stir the mixture well. Stir in the oil slowly but vigorously. Season with white wine vinegar, then add chives and the finely chopped egg white.

To serve

Sprinkle grated parmesan and drizzle melted butter on top, then pour the Bolzano sauce over the dish. Add the boiled ham, chives and herb oil. Serve immediately.

Asparagus can also be served with boiled potatoes.