White Asparagus with Dried Ham, New Potatoes, and Bozner Sauce (Hvide asparges med tørret skinke, nye kartofler og boznersauce)

 

 

This recipe was found on Alt For Damerne

600 g thick white asparagus

Bozner Sauce:
4 eggs
3 tbsp cider vinegar
1 pinch salt
Freshly ground pepper
1/2 dl good, mild olive oil
1 bundle chives
200 g good dried ham
400 g small, new potatoes, boiled
Chive blossoms for garnish

Boil the eggs for 8 minutes and cool them off with cold water. Separate them.

Place the yolks in a bowl and mash them. Finely chop the whites and set them aside.

Add vinegar, salt, and pepper to the yolks and whisk well.

Add olive oil a little bit at a time while whisking briskly. Season to taste.

Mix in minced chives and the choped whites.

Peel and boil the asparagus a bit. Arrange the asparagus with sauce, ham, chive blossoms, and potatoes.