Terlano’s asparagus with Bozen sauce
Recipes Bozen sauce (per 4 persone):
- 2 eggs
- 1 teaspoon of mustard
- 150 ml of oil of seeds
- 1 teaspoon of white wine vinegar
- 2 tablespoons of broth or boiling watere
- 1 tablespoon chives, finely chopped
- freshly ground white pepper
Cook the eggs for 7 minutes, then cool them in cold water, peel them and separate the yolk from the album. In a bowl combine egg yolks, mustard, salt, pepper and hot broth, then mix well. Gradually add the oil, season with white wine vinegar and incorporate the egg white and chives, finely chopped. We eat!
Advice to cook asparagus
Cook the peeled asparagus and tied with a band, in salted water with a dash of wine, a small knob of butter and a pinch of sugar for 18-20 minutes, then gently drain and arrange on a plate. Sprinkle the asparagus with chives and parmesan cheese, melted butter, then serve with Bolzano sauce.