Asparagus with Boznersauce Recipe

20 minutes



  • 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