Asparagus with boznersauce
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Amy Gulick shares a wonderful springtime recipe for asparagus with boznersauce, a speciality from German-influenced South Tyrol in Northern Italy.
Ingredients
Aspasagus
- 2 bunches of asparagus , green or white
- 235ml of dry white wine
- 470ml of water
Boznersauce
- 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
Method
1
For the boznersauce, boil the eggs for 8 minutes then remove from the water immediately
2
Once cooled, peel the eggs, slice in half and remove the yolks. Place the yolks in a bowl and set the whites aside
3
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)
4
Slowly drizzle in the oil while whisking continuously until you have a thick, smooth cream. Add the minced parsley and combine
5
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
6
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
7
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
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Asparagus with boznersauce
