Asparagus with Chica`s Bolzano Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 kg asparagus, white and / or green your choice, but all stalks the same thickness
- butter
- salt
- possibly sugar
- 2 egg (s)
- 50 ml sunflower oil
- 150 g yourt, 10%
- 1 teaspoon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 0.5 ½ bunch chives
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Do not boil the eggs very hard (size M 8 minutes), quench and allow to cool. Halve, put the egg yolks in a narrow blender jar, finely chop the egg whites and set aside.
- Mix up the egg yolks and oil with the magic wand. Add the yoghurt, mix well again and season to taste with the remaining ingredients, except for the chives and egg white. Now finely chop the chives and mix in by hand with the egg white.
- In the meantime, clean the asparagus, peel the white one, remove the lower part from the green one.
- Preheat the oven to 180 degrees.
- Place the asparagus on a double layer of aluminum foil (make 2 packets of 500 g each), put a few pieces of butter and a little salt on top. If you only use white asparagus, you can also add a pinch of sugar. Close the aluminum foil tightly and cook on the wire rack for about 30 minutes.
- Serve the asparagus with the resulting liquid and sauce and serve with a few jacket potatoes.
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