Beelitz Evening Feast

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	20 mins
Total Time	35 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Peel the 6 white asparagus stalks. In a pot, combine the asparagus, lemon juice, sugar, salt, butter, and just enough water to barely cover. Cover and cook over medium heat for 12-15 minutes until tender.
While the asparagus cooks, bring water to boil in a separate pot. Add the 2 eggs and boil for 10-12 minutes until hard-boiled. Transfer to cold water, cool for 5 minutes, then peel and finely chop.
In a bowl, mix the chopped eggs with the horseradish and whipped cream until well combined.
Lay out the 6 ham slices. Spread roughly 1 teaspoon of the egg mixture on each slice. Top each with 1 asparagus stalk and roll tightly.
Serve with dark bread, butter, and white wine.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.