Pietras Bozen sauce for asparagus

Ingredients for 2 servings:

• 4 eggs, hard-boiled
• 1 tsp mustard
• 1 tsp lemon juice
• 125 ml vegetable oil (neutral good, e.g. rapeseed oil)
• Salt and pepper, from the mill
• 2 tbsp vinegar (good white wine or sherry vinegar)
• 2 tbsp chives, cut into fine rolls and
• 1 tsp parsley, flat, finely chopped or instead
• 3 tbsp wild garlic, finely chopped, or more

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

delicious with asparagus and cooked meat or roast leftovers

Whisk the boiled egg yolks with 1 teaspoon each of mustard and lemon juice until smooth, ideally using a hand blender in a tall mixing bowl or directly in a tall jar with a twist-off lid. Add approximately 125 ml of oil in a thin stream, stirring constantly, until it resembles mayonnaise. Mix with salt and freshly ground pepper, 2 tablespoons of vinegar, the finely chopped herbs, and the medium-coarsely chopped egg white. Any leftovers—which are unlikely—can be stored in the twist-off jar in the refrigerator for 2-3 minutes. It’s even quicker to use ready-made mayonnaise, but this eliminates the advantage of using up Easter eggs.