Salsa Bolzanina-a sauce for fresh asparagus or to serve with Radici of Tuscany Asparagus Pate
Or, try the Ritrovo-invented Radici of Tuscany Asparagus Pate Bruschetta with Salsa Bolsanina: make the Salsa and set aside. Toast sliced bread and broil as if you were making a simple bruschetta. When the bread is toasted, drizzle with olive oil but do not rub with garlic. Instead, spread liberally with Radici of Tuscany Asparagus Pate. Top with a teaspoon of Salsa Bolzanina and serve immediately.
Ingredients for Four People:
2 lbs. Asparagus spears
1 tablespoon butter
Pinch of sugar
2 hard-boiled eggs
2 teaspoons Acetorium Pinot Grigio Vinegar
1 teaspoon Dijon mustard
5 teaspoons extra virgin olive oil, preferably La Bella Angiolina Dolce Moliture
Salt and pepper to taste
Break off asparagus tough stems. Trim and then peel thicker ends. Steam lightly until just tender, toss with butter and set aside.
Whisk together the remaining ingredients, except the hardboiled egg. Add the hardboiled egg to the mixture and with a fork, mash egg into the liquid and beat gently until well-combined, almost smooth. Place in a gravy server.
Place asparagus spears on small plates. Pass the Salsa Bolzanina. Have some bread on hand to sop up any leftover sauce!