Asparagus with Bolzanina Sauce

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.

Ingredients for 4 people:

Fresh white asparagus
8 slices of cold roast beef or porchetta or high-quality cooked ham

For the sauce:

3 hard-boiled eggs
1 tablespoon of mustard
1 teaspoon of white wine vinegar
1 pinch of salt
a few tablespoons of vegetable broth
180 ml of vegetable oil
2 tablespoons of finely chopped chives
a few tablespoons of melted butter

Method:

Let’s prepare the sauce by separating the egg yolks from the egg whites. Pass the yolks through a sieve, pressing them well with a spoon, and put them in a bowl. Add the mustard, vinegar, salt, and broth, and mix. Pour in the oil gradually while continuing to mix as if making mayonnaise. Once you have obtained a smooth cream, add the chopped chives and the roughly chopped egg whites.

Clean the asparagus and steam them.

Also, melt the butter.

Now let’s present the dish: lay the asparagus on the plate and sprinkle them with a spoonful of melted butter, the Bolzanina sauce, and the ham. Serve with crunchy rye bread and… enjoy!

Asparagus with Bolzanina Sauce

Method:

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