Asparagus with boznersauce

Not yet rated

Amy Gulick shares a wonderful springtime recipe for asparagus with boznersauce, a speciality from German-influenced South Tyrol in Northern Italy.

First published in 2016

Boznersauce is a springtime specialty from Bolzano in Alto-Adige, the Italian province that together with Trentino forms one of Italy’s five autonomous regions, Trentino-Alto-Adige. Annexed from Austria by the Kingdom of Italy at the end of World War I, Alto-Adige— Südtirol in German or South Tyrol to English speakers—has retained its culturally Austrian identity in the decades since, despite an aggressive Fascist-era ‘Italianisation’ program and a significant influx of Italians in the post-WWII period. Officially part of Italy for nearly a century, today Alto-Adige is still comprised predominantly of native German speakers, though Italian and German are both official languages.

The intersection of Italian and Germanic influences in South Tyrol characterises many aspects of local culture, including cuisine. Further shaped by Viennese and Hungarian traditions, Alto-Adige’s culinary scene has earned a reputation in recent years as a gastronomic mecca, receiving 23 Michelin stars in 2016 alone. Interestingly, many non-Italian dishes, items like speck, würstel, strudel, and knödel, have entered the Italian national food canon via Alto-Adige.

The people of the Bolzano area enjoy this hollandaise-like sauce, whose name means ‘of Bozen’ (German for Bolzano), alongside fresh asparagus during Easter Sunday lunch.





  • 2 bunches of asparagus, green or white
  • 235ml of dry white wine
  • 470ml of water


  • 4 eggs, hard-boiled
  • 100ml of light olive oil, or seed oil of choice
  • 1 tbsp of white wine vinegar
  • 1 tbsp of mustard
  • 1 tbsp of parsley leaves, minced
  • fresh chives, chopped, 1-2 tbsp
  • 3 tbsp of beef stock
  • 1/4 tsp white pepper
  • 1/2 tsp salt


For the boznersauce, boil the eggs for 8 minutes then remove from the water immediately
Once cooled, peel the eggs, slice in half and remove the yolks. Place the yolks in a bowl and set the whites aside
Heat the beef stock until warm. Add the vinegar, mustard, warmed broth, salt and pepper to the yolks and whisk until creamy (a few lumps are fine)
Slowly drizzle in the oil while whisking continuously until you have a thick, smooth cream. Add the minced parsley and combine
Chop the egg white to a medium-fine mixture then add to the egg cream and combine. Set aside at room temperature while you make the asparagus
For the asparagus, bring the water and wine to a simmer. Snap the tough ends off the asparagus and cook in the simmering water for 5 minutes. Remove promptly after this time
Arrange the asparagus on serving dishes and place generous scoops of the Boznersauce over the top, placing any extra in a dish to the side. Dust with the chopped chives and serve

Discover more about this region's cuisine:

Amy Gulick is a freelance writer and translator from California who lived in Tuscany for over twenty years.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more