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Asparagus with egg sauce

The egg sauce – or Bozner Sauce, a sauce from Bozen – is a simple but tasty classic of the South Tyrolean cuisine.

It is composed of few ingredients and the preparation is rather easy too. In South Tyrol, the egg sauce is commonly served with white asparagus in spring, and mainly in the asparagus restaurants in Terlan.

Asparagus with sauce hollandaise
Asparagus with sauce hollandaise

In spring, numerous restaurants in South Tyrol serve fresh asparagus dishes.

© Fotolia - Corinna Gissemann

Recipe for 4 persons


  • 15 white asparagus stems
  • Butter, salt
  • 2 tablespoons of white wine

Egg sauce:

  • 2 eggs
  • 1 teaspoon of mustard
  • 150 ml oil
  • 2 tablespoons of hot meat soup
  • 1 table spoon of chives
  • 2 tablespoons of white vinegar
  • Salt and white pepper from a mill


Peel the asparagus stems gently and cut off woody and dry ends. Bring salted water to the boil, add butter and white wine, put in the asparagus and boil them up to 20 minutes depending on their thickness.

For the egg sauce, boil the eggs hard and quickly cool with cold water. Separate the eggs. Pulp the egg yolks in a bowl and mix them with mustard and meat soup, then mix in the oil, season with pepper and salt, stir in the chives and finely chopped egg white.

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White asparagus
White asparagus

In srping, excellent asparagus are growing in South Tyrol, that are then processed to fantastic dishes.

© IDM Südtirol-Alto Adige/Frieder Blickle
Asparagus from South Tyrol
Asparagus from South Tyrol

Asparagus from Kastelbell with ham, potatoes and Bozner sauce

© IDM Südtirol-Alto Adige/Frieder Blickle

Asparagus at the market

© Pixabay

South Tyroelan specialities

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