Asparagus with Black Forest Ham and Bolzano Sauce

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Spring is a prime time of renewal and detoxification. Asparagus supports this spring cleanse unlike any other vegetable! Seize the asparagus season and enjoy this delicious vegetable as much as you can.
Bolzano sauce is a traditional sauce from the Bolzano area in German-influenced Alto-Adige and goes perfectly with cooked asparagus. It is similar to Hollandaise sauce, but is firmer and richer in consistency. The sauce has a long tradition in Bolzano and was prepared by South Tyrolean farmers over two hundred years ago. It's made with a combination of hard-boiled eggs, olive oil, white vinegar, mustard, chives, and beef broth. Once cooked, the eggs are simply chopped and mashed with the other ingredients.

 

	Bolzano Sauce
1 kg White asparagus, trimmed and peeled Sea salt 1 tsp Butter 2 tbsp White wine 100 g / 8 slice Black Forest ham	4 Eggs, at room-temperature 30 g Chives, chopped 2 tsp Dijon mustard 2 tbsp Hot beef broth (or water) 120 ml Olive oil Salt and pepper 1 tsp White wine vinegar

1. Hard boil the eggs for 8 minutes. Place them in a pot of cold water. Wash the chives, then pat them dry with a clean towel and finely chop them.
2. Peel the eggs and separate the egg whites from the yolks. Mix the yolks with Dijon mustard and broth in a mixing bowl. Drizzle the olive oil in a continuous stream, whisking vigrously until sauce is smooth, thick and velvety. Season with salt, pepper and white wine vinegar. Finely chop the egg whites and whisk them into the sauce together with half of the finely chopped fresh chives.
3. Peel the asparagus and cut off the woody ends. Preheat the oven to 200C/400F. Bring a large pot of salted water to a boil, then add in butter and white wine. Place the asparagus in the boiling water and cover the pot, leaving the asparagus to boil for about 10 minutes. Remove and drain.
4. Lay 3-4 asparagus spears on each slice ham. Roll up and place the asparagus parcels on a greased deep baking tray and cook in the oven for 15-20 minutes.
5. Arrange the asparagus parcels on serving dishes and place generous scoops of the sauce over the top, placing any extra in a dish to the side. Sprinkle with the remaining chopped chives and serve.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com