Monday, 24 February 2025

Tasty and with beneficial properties

On the tables of Bolzano’s residents, there is a dish that more than any other characterizes spring: His Majesty, the asparagus. This shoot, which grows in sandy soil rich in humus along the banks of the Adige River near the city, is harvested only from April to May. Cultivating asparagus requires great care, and production is limited, which is why it has long been considered a specialty for the few. In the past, it was also used as a medicinal plant, but its benefits are still confirmed today. Its high nitrogen content stimulates the kidneys and helps purify the blood, while aspartic acid combats physical and mental fatigue, muscle cramps, and irritability. It is also rich in minerals such as calcium, phosphorus, and potassium – which is useful for hypertension – as well as vitamins C, B1, B2, A, and E.

A true natural spring tonic! These tasty and beneficial vegetables in South Tyrol are enjoyed with Bozner sauce, a slice of cooked ham flavored with herbs and slightly smoked – also called Easter ham – and some boiled potato wedges. The characteristic dish is mainly made with white asparagus, which requires a particular cultivation technique. They are grown underground, protected from light until harvest, resulting in a vegetable that remains white, crisp but not hard, with a distinctive aroma.

Bozner Sauce: The Tasty Sauce from Bolzano

As mentioned, this dish is a springtime staple, but what makes it unique is the sauce named after the city. The preparation of Bozner sauce is simple and quick, requiring only a few ingredients.

For 4 people:

• 3/4 boiled eggs (boil the eggs for no more than 8 minutes)
• 1 tablespoon of mustard
• A bit of apple cider vinegar (or white wine vinegar)
• Peanut or sunflower seed oil
• Salt and pepper
• Chives

The first thing to do, after boiling the eggs, is to separate the yolks from the whites. The whites should be finely diced. Place the yolks in a bowl, add the tablespoon of mustard, a bit of vinegar (apple cider vinegar is better), and oil to create a creamy mixture using an electric mixer (this can also be done by mashing the yolks with a fork and gradually incorporating the other ingredients).

If the mixture is too thick, instead of adding more oil and vinegar, it’s recommended to add a tablespoon of the asparagus cooking water or vegetable broth. At this point, adjust the salt and pepper, stir in the diced egg whites, and add a generous handful of finely chopped chives.

Image: Asparagus dish with Bozner Sauce, Courtesy of Franziskaner Stube