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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.

Recipe from the farmer's kitchen

Franz Schwarz

Roter Hahn/Frieder Blickle ©

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

• 1.

  Step
  Peel the asparagus and place in the gently boiling water with salt, sugar, lemon and butter. Cook for about 10 minutes.
• 2.

  Step
  For the Bozner sauce, boil the eggs for 8 minutes, peel and mash them with a fork.
• 3.

  Step
  Add salt, pepper, oil, apple vinegar and chives and stir.
• 4.

  Step
  Then serve.
•  
  Happy cooking

Franz Schwarz

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