Asparagus with Boznersauce Recipe

4
20 minutes

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