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spargel-mit-hausschinken-patauner

South Tyrol style asparagus with egg dressing

Preparation

Hard-boil the eggs for the dressing. Cool them down in cold water, peel them and chop them very finely. Next, mix them with the remaining sauce ingredients for the dressing and taste to see if any additional seasoning is required. To make the relish, peel the horseradish root and grate it finely. Blend the horseradish into the whipped cream; add vinegar and grated apple. Season to taste with salt and pepper, add and blend in the breadcrumbs until the relish has the desired consistency. The quantities of ingredients indicated are approximate only; they may vary depending on how spicy you want your relish to be. Wash the asparagus, cut off the ends and peel well, preferably using an asparagus peeler. Remember that the skin contains most of the bitter tasting parts of the asparagus. Divide the peeled asparagus into four bundles of about the same size using kitchen twine. Place them into a pot of well-salted water and cover them with the lid; cook for about 10 minutes. Once the asparagus is cooked (check by pressing down on the bottom ends of the stalks, which should be soft), plate them with the homemade ham, egg dressing and apple-horseradish relish.

Restaurant Pautauner insider tip: If the asparagus is truly fresh, you will not have to add any sugar, butter, white wine or the like to the cooking water.

Beer recommendation
We recommend the variety Märzen

Wine recommendation
We recommend Pinot blanc.

Ingredients for

2 persone
4 persone
8 persone
0.6 kg asparagus from South Tyrol
6 slices of cooked ham from South Tyrol

Egg Dressing
2 free range eggs from South Tyrol
Some white wine vinegar
Vegetable oil
Fresh chives
Salt, freshly ground pepper

Apple-Horseradish Relish
1/2 horseradish root (you can use pre-grated horseradish as an alternative)
1-2 tsp. white wine vinegar to taste
50 ml whipped cream
1 and 1/2  tsp. breadcrumbs
1/2 apple
Salt, sugar
1.2 kg asparagus from South Tyrol
12 slices of cooked ham from South Tyrol

Egg Dressing
4 free range eggs from South Tyrol
Some white wine vinegar
Vegetable oil
Fresh chives
Salt, freshly ground pepper

Apple-Horseradish Relish
1 horseradish root (you can use pre-grated horseradish as an alternative)
2-3 tsp. white wine vinegar to taste
100 ml whipped cream
3 tsp. breadcrumbs
1 apple
Salt, sugar
2.4 kg asparagus from South Tyrol
24 slices of cooked ham from South Tyrol

Egg Dressing
8 free range eggs from South Tyrol
Some white wine vinegar
Vegetable oil
Fresh chives
Salt, freshly ground pepper

Apple-Horseradish Relish
2 horseradish roots (you can use pre-grated horseradish as an alternative)
4-5 tsp. white wine vinegar to taste
200 ml whipped cream
6 tsp. breadcrumbs
2 apples
Salt, sugar
patauner
This recipe comes from
Patauner family
Via Bolzano 6, 39018 Settequerce/Terlano