Asparagus sauce with egg olive oil and balsamic vinegar
Another sauce as hollandaise sauce for asparagus. Fits green and white asparagus alike. Ingredients for 2 persons: 2 hard-boiled eggs olive oil Balsamico di Modena fresh parsley (smooth) salt pepper mustard some sugar or honey Preparation: Hard boil eggs, peel, cut into small cubes with an egg cutter and let cool. Finely chop the parsley (smooth). Add olive oil (50-60 ml, I'll do it the right way ...) in a bowl, add about 3 tablespoons of balsamic vinegar, a little salt and pepper to gusto, a teaspoon of medium hot mustard, a teaspoon of liquid honey or sugar. Mix everything up. The parsley and the egg cubes. Finished! The sauce tastes fresh, best in the room, but it can also be prepared and chilled. Fine asparagus, potatoes and cooked ham, we always taste good. After we are asparagus "eaters" you need a variation on the hollandaise from time to time.
