Asparagus with Bolzano Sauce
The peasant recipes of South Tyrol, from the period of Easter, use typically spring ingredients, such as asparagus.
Servings: 2 persone
Ingredients
- ½ kg asparagus
For the Bolzano sauce
- 6 nr Eggs
- qb Salt
- qb Pepper
- qb Olive Oil
- qb Apple cider vinegar
- 1 teaspoon Chives
Instructions
- Clean the asparagus and place them in boiling water with salt, sugar, lemon, and butter. Cook for about 10 minutes.
- Meanwhile, for the Bolzano sauce, boil the eggs for 8 minutes, peel them, and mash with a fork.
- Add salt, pepper, oil, vinegar, chives, and mix.
- Serve with cooked ham and baked potatoes.
