Want to prepare a side dish that’s a bit different from the usual? Then I recommend trying these fabulous white asparagus with Bolzano sauce. An amazing dish that’s also very easy to prepare. This egg-based sauce is really top-notch. If I’m not careful when making it, it gets eaten by the spoonful. And we all know that asparagus and eggs are always a winning combination, especially in this recipe. The very delicate and sweet flavor of these vegetables is perfectly balanced by the more intense flavor of the Bolzano sauce. Absolutely worth trying!
Other side dishes with asparagus:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: Spring
Ingredients for White Asparagus with Bolzano Sauce
- 1.1 lbs white asparagus
- A few drops lemon juice
- 1 tsp sugar
- 1 tbsp butter
- extra virgin olive oil
- salt
- 4 eggs (medium – hard-boiled)
- 1 tbsp white wine vinegar
- 1 tbsp mustard
- chives (a few stalks)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Peeler
- 1 Asparagus Pot
Preparation of White Asparagus with Bolzano Sauce
First, prepare the Bolzano sauce following the recipe described HERE.
Pour plenty of water into an asparagus pot (or a tall and narrow pot), salt it, then add the sugar and butter and bring it to a boil.
Meanwhile, clean the white asparagus by removing the woody end of the stalk.
Then, using a peeler, peel them starting from just below the tip. Wash them well under running water.
When the water boils, immerse the asparagus keeping the tips out of the water, cover with a lid, and boil for about ten minutes. Check the actual cooking with a fork as the times may vary depending on the size of your vegetables.
Once cooked, gently drain them and place them on the serving dish.
Lightly salt them and dress with a drizzle of raw oil and a few drops of lemon. Finally, spoon over the prepared Bolzano sauce. They are excellent both hot and at room temperature. Enjoy! Paola
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