Asparagus with Bozner Sauce

When spring arrives in South Tyrol, the time for white asparagus begins – and with it comes the famous Bozner Sauce on the table.
Tender asparagus spears, covered in creamy egg sauce with mustard and chives – a dish that perfectly captures the taste of the season.
Ideal as a starter, light main course, or fine side dish for Easter.

Ingredients for 4 people

For the asparagus:

• 2 kg white asparagus

• 1 tsp butter

• 1 pinch of sugar

• 2 tbsp white wine

• Salt

For the Bozner Sauce:

• 2 eggs

• 1 tsp mustard

• Salt

• White pepper from the mill

• 2 tbsp hot water

• 130 ml oil

• 1 tbsp white wine vinegar

• 2 tbsp chives, finely chopped

Additionally:

• 2 tbsp Parmesan, freshly grated

• 2 tbsp melted butter

• 8 slices of cooked ham

• 1 tbsp chives

• 1 tbsp herb oil

👨‍🍳 Preparation

1. Prepare the asparagus:
   Peel the asparagus carefully with a vegetable peeler from the head down, placing your hand under the stalk to prevent it from breaking.
   Cut off the lower ends and cook the stalks in plenty of salted water with butter, white wine, salt, and sugar for about 12 minutes until soft.
   Then keep warm in the cooking liquid.

2. Prepare the Bozner Sauce:
   Boil the eggs for 7 minutes, cool them down, peel, and separate the yolk from the egg white.
   Stir the yolk with mustard, salt, and pepper until smooth, gradually mixing in the hot water and oil.
   Mix in the white wine vinegar, chives, and finely chopped egg white.
   The sauce should be creamy, not too runny.

🍽️ Completion

Carefully arrange the cooked asparagus on a platter or plate.
Drizzle with melted butter, add the Bozner Sauce on top, and garnish with Parmesan, chives, and herb oil.
Traditionally served with cooked ham – served warm or cold.

💡 Tip from the kitchen professional

If you want to make the dish particularly fine, replace part of the white wine in the cooking water with a bit of lemon juice or mild apple cider vinegar – this preserves the bright white color of the asparagus.
A fresh South Tyrolean Weißburgunder or Sauvignon Blanc pairs well with it.