for 4 people
2 kg white asparagus, 1 tsp butter, 2 tbsp white wine, 1 pinch of sugar, salt, Parmesan, grated chives, finely chopped, melted butter; for the Bozner sauce: 2 eggs, 1 tsp mustard, 2 tbsp hot meat soup or water, 50 ml seed oil, 1 tsp white wine vinegar, 2 tbsp chives, finely chopped, salt, freshly ground white pepper
Peel the asparagus. Boil plenty of salty water, then add the butter, sugar and white wine. Place the asparagus in the water, cover and boil until cooked.
For the Bolzano sauce, quench the hard boiled eggs in cold water, peel and separate the yolks from the whites. Stir the egg yolks well in a bowl with mustard, salt, pepper and hot meat soup (water). Then slowly but thoroughly stir in the seed oil. Season with the white wine vinegar. To finish, add the chives and finely chopped egg white into the mixture.
Arrange the asparagus on a plate, sprinkle with grated parmesan and chives and drizzle the melted butter on top. Serve with the Bozner sauce and cooked ham.
Cooking time: approx. 15 minutes, depending on the size of the asparagus
Tip:
Ensure that the asparagus is always covered with water when cooking. You could cover the asparagus with a white serviette or crepe paper in the pan.
