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Asparagus with Bozner sauce

Asparagus with Bozner sauce

In South Tyrol 65 tonnes of white asparagus are harvested annually. The most popular way to serve it is with Bozner sauce and ham.
Franz Schwarz
Farmer from Buschenschank Oberlegar
Ingredients
2 persons
40 MIN.
  • 500 g
    asparagus
  • 6
    free-range eggs
  • salt
  • olive oil
  • apple vinegar
  • 1 dspn
    finely chopped chives
  • pepper
Print recipe
www.roterhahn.it
Instructions - Asparagus with Bozner sauce
  • circle-dashed 1.
    Step
    Peel the asparagus and place in the gently boiling water with salt, sugar, lemon and butter. Cook for about 10 minutes.
  • circle-dashed 2.
    Step
    For the Bozner sauce, boil the eggs for 8 minutes, peel and mash them with a fork.
  • circle-dashed 3.
    Step
    Add salt, pepper, oil, apple vinegar and chives and stir.
  • circle-dashed 4.
    Step
    Then serve.
  •  
    Happy cooking
Franz Schwarz
Farmer from 'Roter Hahn Buschenschank'
Oberlegar in Terlan

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Fam. Schwarz  | Terlan  (Bolzano and environs)
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