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
- 6 stalks asparagus, white (thick stalks)
- 1 teaspoon lemon juice
- 0.5 teaspoon ½ sugar
- 0.5 teaspoon ½ salt
- 1 teaspoon butter
- 2 medium egg (s)
- 1 tablespoon, heaped horseradish
- 1 tablespoon, heaped whipped cream
- 6 slices cooked ham
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cook with the lemon juice, sugar, salt, butter and as little water as possible until soft.
- At the same time, boil the eggs hard, quench, peel and finely chop them.
- Prepare a spicy mixture from horseradish, whipped cream and chopped eggs. Do not spread the ham slices too thinly, place the asparagus on top and roll up.
- This is best served with a slice of dark bread with butter and a glass of white wine.
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