Asparagus with Bolzano Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 asparaus
- 1 pinch (s) sugar
- some bread, stale, hard
- some Milk
For the sauce:
- 4 egg (s)
- mustard
- Lemon juice
- 3 tablespoon oil
- 2 tablespoon wine vinegar
- salt and pepper
- parsley
- chervil
- chives
Print Recipe
Pin Recipe Instructions
- Peel the asparagus generously and cook it in lightly salted water to which a pinch of sugar, a piece of hard bread and a little milk have been added.
- Meanwhile, hard-boil the eggs. Then loosen the yolks and strain them through a sieve into a bowl, then season with mustard, lemon juice, oil and vinegar. Roughly chop the egg white and finely chop the herbs, also add to the bowl.
- Arrange asparagus on preheated plates and serve. Serve the sauce separately.
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