The season opening in Caldaro is celebrated with party flair and elegance.
Asparagus with speck and eggs
Appropriate wine: Chardonnay
For four people:
12 white asparagus
a teaspoonful of butter
2 tablespoonful of white wine
Salad: 100 g salad and cress
various herbs such as chervil, parsley and chive
Salad sauce: 30 ml white wine vinegar
50 ml brodh
60 ml olive oil, salt, freshly grounded pepper
Eggs: 1 l water
3 tablespoonful of white wine vinegar
½ bay leaf
2 peppercorns, smashed
Additional: 12 speck slices
a tablespoonful of basil pesto
Asparagus: Peel the aparagus and cut off thedry endings, let some saltwater boil. Afterwards add butter, white wine and sugar, put the asparagus into the water and let it cook for 18-20 minutes depending on the size of the asparagus.
Herbs: Clean the salads, wash and dry them, clean the different herbs
Saladsauce: Stir well the bordh with the vinegar, add olive oil. Season it with salt and pepper.
Poached eggs: Cook some water with the white wine vinegar, the bay leaf and the peppercorns in a small pan until it boils. Break the eggs without destroying the yellow of the eggs and put it separately into coffe cups. Let them slide into the vinegar water and remove them from the ground of the pan with a spoon. Brew it for 3 to 5 minutes.