BOLZANO SAUCE with asparagus

  Boil the LOHMANN eggs for 10 minutes. Then rinse them in cold water. Peel the LOHMANN eggs and separate the yolks from the whites.

Finely chop the egg white and put the yolk in a bowl. Slowly and strongly stir in the oil so that it forms an egg mixture. To make it a little creamier, you can add some vegetable or meat bouillon.

Then mix in the finely chopped egg white and season everything with mustard, salt, pepper, capers and lemon juice or the white wine vinegar and finally mix in the chives.

And the “Bolzano sauce” with the delicious LOHMANN eggs is ready!!!.

Serve the Bolzano sauce with fresh asparagus, potatoes, and ham.