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. Hungry? So the stove, ready, go!
First, we have to wash and peel 16 sticks of asparagus and cook them for 8-10 minutes in salted water, together with 20g butter and a pinch of sugar.
In the meantime, we can prepare the Bolzanina sauce. For this we chop 3 boiled eggs and mix 150 ml of olive oil, 1 tablespoon of vinegar, 1 tablespoon of mustard, some parsley and 2 tablespoons of mayonnaise. Finally, we season it with salt and pepper. The dish is best served with a few slices of ham and a glass of South Tyrolean Sauvignon.