Tyrolean recipes - farm recipes
Entrée
Asparagus with ’Boznersauce‘
ingredients
Ingredients (for 4 persons):
150 ml olive oil
16 white asparagus spears
1 tbsp white wine vinegar
20 g butter
1 tbsp mustard
salt
parsley
sugar
2 tbsp 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.
Have fun cooking!
Elisabeth Pichler Schroffenegger
Farmer at "Hochklaushof" near Karneid
Have fun cooking!
Elisabeth Pichler Schroffenegger
Farmer at "Hochklaushof" near Karneid
Serve asparagus and sauce hot.www.redrooster.it
