in Italy

Asparagus with Bozen sauce

updated

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Ingredients for 4 servings:

  • 1 kg asparagus, fresh
  • 6 eggs
  • 3 tbsp vinegar, mild (e.g. Balsamic vinegar bianco)
  • salt and pepper
  • 1 tbsp mustard
  • 4 tbsp olive oil
  • e.g. chives
  • n. B. cooked ham

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a recipe from South Tyrol

Peel the asparagus and cook as usual. In the meantime, boil the eggs slightly below the boiling point. Peel and dice them while still warm. In a bowl, combine with the vinegar, salt, pepper, mustard, and olive oil, and stir in plenty of chives. Serve with the hot, drained asparagus and lightly salted cooked ham. Serve with white bread.

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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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