Asparagus with Bolzanina sauce
Peel the asparagus from tip to end. Take care not to break the asparagus. Order the asparagus by thickness and cut off the woody and dry ends.
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Cooking tools:
- Peeler
- Butcher's twine
- Saucepan
- Stove
- Paper towel
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Grater
- Tongs
- Plate
Ingredients
- 2 kg white asparagus,
- 1 tsp. butter,
- 1 pinch sugar,
- 2 tbsps. white wine,
- salt,
- 2 eggs,
- 2 tsps. mustard,
- ground white pepper,
- 2 tbsps. hot water,
- 150 ml oil,
- 3 tsps. white wine vinegar,
- 2 tbsps. finely chopped chives,
- 2 tbsps. grated parmesan cheese,
- 50 g melt butter,
- 1 tbsp. chopped chives,
- 8 slices cooked ham,
- 1 tbsp. herb oil
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