Bozner Sauce

Ingredients for 4 persons:
2 hard-boiled eggs
1 tbs. chopped chives
oil, vinegar, salt

Chop or crush the hard-boiled eggs and season with oil, vinegar and a little salt to form a sauce, then add finely chopped chives. In Südtirol no self-respecting chef uses mayonnaise to make authentic Bozner Sauce.

Asparagus topped with brown-baked camembert (au gratin)

Ingredients for 4 persons:
2 kg asparagus
300 gr. Camembert, chopped
50 gr. freshly grated parmesan
20 gr. butter
1 tbs. finely chopped chives

Simmer the asparagus (15-20 min), drain well and place in an oven-proof (Pyrex) dish. Cover with parmesan and camembert, garnish with flakes of butter and bake in a hot oven until a brown crust forms. Sprinkle with chives and serve.

Cream of asparagus soup

Ingredients for 4 persons:
250 gr. asparagus
50 gr. butter
100 gr. plain flour
1 litre broth
1 egg yolk

Peel the asparagus , dice and simmer lightly in salt water until tender. Melt the butter, add flour and mix well over a flow flame, add the broth or the water in which you have simmed the asparagus. Simmer the peel separately, then add to the soup and simmer for approx. another 30 min. Finally, strain the soup, thicken with egg yolk and add the cooked and diced asparagus.

Asparagus salad

1 kg. asparagus
200 gr. lettuce
100 gr. watercress
2 small spring onions, sliced
fresh parsley
6 tbs. olive oil
4 tbs. vinegar
3 tbs. Terlano white wine
salt and pepper

Peel the fresh asparagus , simmer in salt water without adding butter or sugar until tender, though still firm. Mix the herbs with vinegar, oil and salt, sprinkle over the salad and season with freshly ground pepper. Top with asparagus.