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Asparagus in golden sauce

Difficulty: Easy Doses: for 4 people

1 kg of white asparagus,

1 tablespoon of salt,

4 yolks of egg,

100 g sugar,

4 tablespoons dry Marsala,

4 tablespoons dry white wine.


The asparagus of Tavagnacco, whose cultivation dates back to the early nineteenth century, were sent daily to Vienna for the table of the Habsburgs. For asparagus is also ideal the drained swamps of reeds and sandbanks, near the sea and along the rivers (Fossalon di Grado, Gorgo di Latisana, Cusano di Zoppola to name only a few).

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