in Italy

Asparagus with Bozen sauce

updated

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Ingredients for 4 servings:

  • 1,000 g asparagus
  • 1 pinch(s) of sugar
  • some bread(s), stale, hard
  • some milk
  • 4 eggs
  • Mustard
  • lemon juice
  • 3 tbsp oil
  • 2 tbsp wine vinegar
  • salt and pepper
  • Parsley
  • chervil
  • chives

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the asparagus generously and cook it in lightly salted water to which a pinch of sugar, a piece of hard bread, and a little milk have been added. Meanwhile, hard-boil the eggs. Then, remove the yolks and pass them through a sieve into a bowl. Season well with mustard, lemon juice, oil, and vinegar. Roughly chop the egg whites and finely chop the herbs, then add them to the bowl. Arrange the asparagus on warmed plates and serve. Serve the sauce separately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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