White asparagus with bolzanina sauce (an egg mayonnaise sauce), potato and chive salad and ham
Preparation time:30 mins.
A unique tasting recipe thanks to Well Bouillon
- 20 white asparagus spears
- 4 new potatoes
- 2 boiled eggs
- 8 slices of ham
- Well Granulated Bouillon N.2 Vegetable (or Organic Vegetable or Spring Vegetable)
- 60 ml extra virgin olive oil
- 1 spoonful of mayonnaise or yoghurt
- Salt and pepper
Boil the white asparagus after peeling them, using plenty of water, for 12-15 minutes. Peel the potatoes, cut them into pieces and cook them in plenty of salted water until you can easily cut them with a knife or prick them with a cocktail stick.
Peel the boiled eggs and chop them finely. Put them in a bowl with the mayonnaise or yoghurt, if you prefer a lighter sauce. Add the extra virgin oil, mixing it in. Season with Well Granulated Bouillon N.2 Vegetable, salt and pepper and half the chives.
Strain the potatoes and asparagus. Brush all the ingredients with olive oil and garnish with some chives. Serve with the ham and the sauce on the side.