What could be better than fresh asparagus with juicy ham and creamy Bolzano sauce in spring? The best place is on a sunny terrace with a view of the flowering meadows of South Tyrol.
So that you can recreate this dish, I will share with you the recipe for the perfect Bolzano sauce.
Ingredients:
8 hard-boiled eggs
1 teaspoon mustard
1 tablespoon vinegar
2 tablespoons hot broth
Salt
pepper
3 teaspoons olive oil
chives
Preparation: Whisk the cooked egg yolks with mustard, vinegar, stock, salt and pepper in a bowl until smooth. Then slowly add the olive oil, stirring constantly. Finally, just add the chopped egg white and chives and stir.
That's it, have fun cooking!