Asparagus with Bolzanina Sauce

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Easter and Spring Atmosphere in the Kitchen of Alpen Hotel Rabbi!

Today we are preparing asparagus, another excellence of Trentino cuisine. The white asparagus from Zambana are delicate, tender, sweet, and in spring I often put them on the table because they are very versatile. I use them in quiches for an appetizer, in risotto or gnocchi, or as a side dish with eggs, trout, or meat. Try this recipe for Easter or for the Easter Monday picnic and you will amaze everyone.