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Buttered White Asparagus, Bassanese Egg Sauce – Vincenzo Gatti

Buttered White Asparagus, Bassanese Egg Sauce, Culatello di Cantina


For Buttered Asparagus


White Asparagus            1 Kg

Clarified Butter              200 Gr

Salt                                     20 Gr

For Bassanese Sauce


Hard Boiled Eggs           2 pcs

Lemon                              1/2 pc

Clarified Butter  500 ml

Salt                                    10 Gr

Chopped Chives 10 Gr


For Garnish


Culatello Ham Sliced        200 Gr

Parmesan Cheese Sliced  100 Gr

Black Truffle                       40 Gr

Truffle Oil                                   To Drizzle


Preparation / Presentation

Clean and peel White Asparagus, season in salt and arrange in a baking tray. Cover with clarified butter and bake at 180C for 10 min. Remove from butter and set aside.

For Bassanese sauce, in a mixer put the boiled egg yolks, salt and lemon juice. Mix briefly, then slowly add clarified butter while mixing until all absorbed. Using a spoon, mix in the finely chopped egg white.

Arrange freshly cooked asparagus in a warm deep plate, garnish with Culatello slices around,

Cover asparagus with Bassanese sauce living the tips uncovered, finish with sliced truffle, and parmesan cheese. Drizzle with Truffle oil.


The perfect wine:

Reminiscent of ripe apricots and oranges, with floral hints and traces of raisin and spice, this well-balanced Nederburg Heritage Heroes The Anchorman Chenin Blanc has excellent structure, beautiful minerality and is fresh and fruity – a stylish partner to Chef Vincenzo Gatti’s white asparagus, Bassanese sauce, Cullatello ham, black truffle, and Parmesan.