Asparagus with Bolzano Style Sauce
- 4 ½ lb white asparagus
- 1 tablespoon chives
- 2 tablespoons dry white wine
- grated Parmigiano Reggiano cheese
- 2 tablespoons butter
- 1 pinch sugar
Peel the asparagus using a pairing knife, starting from the top down. To make sure that they do not break, hold the stalks in the palm of your hand or place them on top of a bowl, filpped upside down. Sort the asparagus according to size and remove any fibrous parts. Divide the asparagus into four portions and tie togehter with kitchen twine. Bring a large pot of salted water to a boil. Add 1 tbsp butter, the sugar and the white wine. Place the asparagus in the pot with the tips up. Cover the pot and cook for 15 to 20 minutes, depending on the size of the asparagus. To prepare the sauce, boil the eggs for 7 minutes then cool under running water. Peel and separate the yolks from the whites. Put the yolks in a bowl and mix with salt, pepper, mustard and the hot stock. Then add the oil, mixing vigrously. Continue mixing, add the vinegar, chives and chopped egg whites. Remove the asparagus from the water, remove the twine and arrange the asparagus on the plates. Cover with grated Parmigiano Reggiano, minced chives and melted butter. Serve with the Bolzano Style sauce on the side.