South Tyrolean Bozen Sauce

"In my family we rarely have the classic Hollandaise with our asparagus. Instead, we always turn to this South Tyrolean sauce, which my mother prepares every year. And each year, we beg her to increase the number of eggs because we want to completely drown our asparagus in it! While the silky, creamy Hollandaise undoubtedly has its place, I encourage everyone to give this alternative a try. It combines a velvety base with chopped egg whites and chives, adding delightful texture and a punch of flavor. Traditionally, Bozen Sauce is made with white wine vinegar, but I’ve opted for lemon juice in this recipe to bring out a refreshing brightness. Pro tip: During asparagus season, you can swap the broth for the water in which the asparagus was cooked to intensify its flavor. This sauce is a wonderful way to switch things up and will elevate your next asparagus dish beautifully."