Easter White Asparagus with “Trentino” sauce and crispy speck

Ingredients (based on x 4 people):

2kg White Asparagus

10g Butter

Pinch of Salt

For the sauce:

2 eggs (for the gourmet version use goose eggs if available!)

250g sunflower oil

1 tablespoon of mustard

2 tablespoons of white vinegar

Pinch of salt

Handful of chives

400g of Speck

How to prepare:
Hard boil the eggs
Trim and peel the asparagus with a potato peeler, making sure you remove the hard part of the stems
Bring salted water in a saucepan to the boil, add the asparagus together with a small knob of butter and cook with the lid on for five minutes at medium heat
In the meantime, peel the eggs and separate the egg white from the yolk. Blend the yolk in the mixer with mustard, vinegar and oil
Chop the egg white and mix it in with the chives. Combine the egg white mixture with the yolk mixture
Fry the speck in a pan to make it crispy

Plating up:
Spread the crispy speck out as a base in the centre of the plate, place the asparagus in a row on top of the speck then add the chives next to the asparagus and spoon the Trentino sauce to the side.

Best served:
With a glass of chilled Trentodoc sparkling wine from Trentino, preferably Ferrari Perlé.