Ferien- & Wellnesshotel Windschar

Asparagus in Bolzanina sauce

Asparagus in Bolzanina sauce is a typical South Tyrolean recipe. If you’re visiting our region in spring, you will find this specialty in the menu of every restaurant!

In general, white asparagus are used for the preparation – the best ones come from Terlano or Termeno are sweet, tender and very thick. Asparagus in Bolzanina sauce is a delicious, fast and refined dish, perfect for a family dinner or a lunch with friends, but also an excellent choice for the Easter menu. Usually the specialty is served with different types of ham, boiled potatoes and seasoned with salt, melted butter and chives.


150 ml olive oil
16 white asparagus spears
3 slices of ham

Bolzanina Sauce:

3 hard-boiled eggs
White pepper
1 tbsp white wine vinegar
20 g butter
1 tbsp mustard
2 tbsp mayonnaise


Wash and peel asparagus. Cook in salted water, butter and a pinch of sugar for 20 minutes. Chop up hard-boiled eggs for the sauce and mix with vinegar, mustard, olive oil, parsley and mayonnaise. Season with salt and pepper. Serve with a glass of South Tyrolean Sauvignon.