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Asparagus with ’Boznersauce‘

Tyrolean recipes - farm recipes

Entrée

Asparagus with ’Boznersauce‘

ingredients

Ingredients (for 4 persons):
150 ml olive oil
16 white asparagus spears
1 dstspn white wine vinegar
20 g butter
1 dstspn mustard
salt
parsley
sugar
2 dstspn mayonnaise
3 slices of ham
salt
For the sauce: 3 hard-boiled eggs
white pepper

preparation

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 asparagus and sauce hot.
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