Asparagus with Bolzano Sauce

Rating: 3.84 / 5.00 (95 Votes)

Total time: 15 min

Servings: 4.0 (servings)


For the sauce:


Peel asparagus, cut off woody pieces generously and cook in salt-sugar-vinegar water until al dente. Lift out asparagus and drain. Meanwhile, prepare a creamy sauce from finely chopped hard-boiled egg whites, strained egg yolks, chives, oil, vinegar, mustard and salt and pour over the asparagus.

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