Serves 4
There is a whole region in Northern Italy that loves to dine on asparagus when they are in season. This tasty sauce is usually served with white asparagus, but we find it is just as good with green ones, which are easier to get (and less expensive). It takes a bit of organizing, because of all of the elements, but it’s very worth it! Serve the asparagus warm, topped with a generous helping of Bozner Sauce.
Ingredients:
3 hard-boiled eggs
2-3 Tsp oil
2 Tsp tarragon vinegar
1 Tsp cream
¼ tsp mustard
1 finely minced shallot
1 Tsp finely chopped cornichon pickle
1 Tsp finely chopped capers
2 anchovy fillets
2 tsp finely chopped parsley
Salt and pepper
¼ tsp sugar
1 lb fresh asparagus
1 Tsp olive oil
Salt and pepper
Instructions:
Preheat over to 400 degrees F.
Break the end off the washed asparagus.
Arrange them on a cooking sheet, drizzling with olive oil and adding salt and pepper.
Bake in oven for approximately 15 minutes or until they are sizzling while still bright green.
In the meantime, press egg-yolk through a fine sieve and slowly (drop-by-drop) add olive oil, tarragon vinegar, cream and mustard while constantly stirring. Add shallot, cornichon, capers, anchovies, parsley, salt, pepper and sugar and finally also the finely chopped egg-white.
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