Asparagus with Bolzano Sauce by Andrea Falter
On the Continent white asparagus is far more common and popular than in the UK. If you want
to use white asparagus for this recipe, peel it completely and cook it for a good 20 minutes. Serves 4
Ingredients:
1.2 kg green asparagus
60 g butter
1 teaspoon salt
a pinch of sugar
For the sauce
4 eggs
125 ml olive oil
1 teaspoon mustard
1 teaspoon lemon juice
2 tablespoons dry white wine
2 tablespoons chopped parsley
1 tablespoon chopped chives
salt and freshly ground black pepper
Wash the asparagus and trim back the woody ends. Place the asparagus in a large pan and fill
with water until just covered. Add the butter, salt and sugar and gently simmer for approximately
10 minutes.
Meanwhile, boil the eggs until hard, then rinse under cold water to make peeling easier.
Separate the egg yolks, press through a sieve and mix slowly with the oil. Gradually add all the
remaining ingredients and finish with folding in the chopped egg whites.
Arrange the asparagus on a warm plate and serve the sauce separately.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster