South Tyrolean Asparagus with Boznersauce
In many South Tyrolean families, including mine, asparagus with Bolzano sauce is an essential part of the Easter menu. A typical dish that always makes me reminisce about past Easter celebrations.
- cook time 15 min
- total time 25 min
Ingredients
Serves 4- 4 servings Boznersauce
- 1000 g asparagus
- 1 tbsp white wine vinegar
- 1 tsp sugar
- 1 leaf laurel
- 50 g parmesan
- ½ bunch chives
- 50 g butter
- salt
Instructions
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First prepare the delicious Bozner sauce and refrigerate.
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1000 g asparagus
Carefully peel the asparagus. Put the peels in a large pot, fill with water and bring to the boil.
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2 tbsps salt
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1 tbsp white wine vinegar
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1 tsp sugar
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1 leaf laurel
Add the salt, vinegar, sugar and bay leaf to the water. Add the asparagus and simmer for 12 to 15 minutes, depending on their thickness.
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50 g parmesan
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½ bunch chives
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50 g butter
In the meantime, grate the Parmesan, chop the chives and melt the butter.
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Arrange the asparagus, sprinkle with Parmesan and chives and pour over the butter. Serve with the Bozner sauce.
Tips
Freshly sliced ham also goes very well with this dish.
Remove the peelings from the asparagus broth and pour the broth into a large preserving jar. The broth is perfect for pouring over our asparagus soup.
Happy cooking and Mahlzeit!
Comments
★★★★★Ralf am 25.05.22 um 11:38
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