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Parmesan-Stuffed Asparagus

Pikantne Appetizers Vegetarian Dishes 40 min Medium 23 wyświetleń ~26.72 PLN * - (0)
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Description

Delicate green asparagus filled with a creamy filling of cottage cheese, sour cream, and grated Parmesan, seasoned with garlic, parsley, and a hint of lemon freshness. The dish combines the freshness of spring vegetables with the bold flavor of cheese and a light crunch from breadcrumbs and nuts. Perfect as an appetizer for a gathering with friends, a light dinner, or an elegant starter during a family lunch. Serve hot, directly after baking, on fresh arugula or with a slice of whole grain bread; it pairs wonderfully with a light white wine or chilled lemon water.

Ingredients Used

Ingredients (15)

Servings:
4
  • Asparagus 800 g
  • Parmesan 100 g
  • Cottage cheese 200 g
  • 18% cream 80 ml
  • Chicken egg 2 szt. (~120 g)
  • Breadcrumbs 50 g
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Butter 20 g
  • Walnuts 40 g
  • Arugula 60 g
💰 Szacowany koszt dania: ~26.72 PLN (6.68 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the asparagus

1

Wash the asparagus under cold running water, shaking the stalks to remove any sand. For each asparagus, break off the lower, woody part: hold the tip with one hand and the bottom with the other and bend it — it will naturally snap at the point where the tender part meets the tough part. If the stalks are thick, peel the lower half of the stalk with a vegetable peeler (from the tip towards the end). Pat the prepared asparagus dry with a paper towel.

Ingredients: asparagus
Use a vegetable peeler to remove the fibrous outer layer from thicker stalks. Breaking off removes the right length — do not measure it. If the stalks are thin, do not peel.

Preheating the oven

2

Preheat the oven to 200°C (top-bottom) or 180°C with fan. Prepare a large baking tray and line it with parchment paper. Lightly grease the tray with rapeseed oil or spread a thin layer of butter if using.

Ingredients: Rapeseed oil, Butter
It's best to use a baking tray measuring at least 30x40 cm, so the asparagus lies in a single layer and doesn't overlap.

Filling

3

Start by grating Parmesan on a fine grater (measured amount: about 100 g). In a bowl, mash the cottage cheese with a fork until smooth. Add 18% cream and a beaten egg. Finely chop the parsley (the whole bunch) and press the garlic (10 g) through a garlic press. Add the grated Parmesan, breadcrumbs, zest from half a lemon, and a teaspoon of lemon juice to the bowl. Season with salt and freshly ground pepper. Mix with a spatula or spoon for 1-2 minutes, until the ingredients combine into a thick, slightly moist filling that can be scooped with a teaspoon (it should not be too runny).

Ingredients: Parmesan, Cottage cheese, 18% cream, Breadcrumbs, Garlic, Parsley, Lemon, Salt, Black pepper
Use a wooden spoon or spatula. If the filling is too runny (spills out), add 1-2 tablespoons of breadcrumbs; if it's too thick, add a tablespoon of sour cream. The mixture should be firm but not rock hard dry.

Stuffing

4

Prepare a small teaspoon or a piping bag with the end cut off (about 8 mm). Gently score each asparagus along the length with a thin knife for 5-7 cm from the tip, creating a pocket (be careful not to cut all the way through). Scoop the filling with a teaspoon or place it in the piping bag and fill the pockets, pushing the mixture inside and smoothing the surface. For thicker stalks, you can spread the filling externally - with a teaspoon in the middle of the stalk - then press down lightly.

Ingredients: asparagus, Parmesan, Cottage cheese, Breadcrumbs
For stuffing thin asparagus, it's better to use a teaspoon; for thick ones, you can use a piping bag. Don't overdo it with the filling, as it may leak during baking — about 10-15 g of filling per asparagus.

Preparation for baking

5

Arrange the stuffed asparagus on the prepared baking sheet in a single layer. Drizzle lightly with canola oil (or scatter small pieces of butter if using). Evenly sprinkle the remaining tablespoon of breadcrumbs and, if using, chopped walnuts (optional). Gently season with a pinch of salt and a bit of pepper on top.

Ingredients: asparagus, Rapeseed oil, Breadcrumbs, Butter, Salt, Black pepper
Try to ensure that the filling does not touch between the asparagus - this way the top will brown nicely. A baking tray with a rim is best, so any juices do not spill into the oven.

Baking

6

Place the tray in the preheated oven. Bake for 12-15 minutes at 200°C (or 10-12 minutes at 180°C with convection), until the asparagus is tender when pierced with a fork but retains a bright green color, and the topping is lightly browned. Check from the 10th minute — the thickness of the stems affects the baking time.

Ingredients: asparagus, Parmesan, Butter
Thicker asparagus may need an additional 2-3 minutes. Avoid overcooking — asparagus should be tender, not mushy.

Finishing and serving

7

After removing from the oven, drizzle the asparagus with a little freshly squeezed lemon juice and sprinkle with finely chopped parsley. Arrange on a plate on a bed of arugula (optional) and serve immediately — best when the filling is still soft and the top is slightly crispy.

Ingredients: Lemon, Parsley, Arugula, Parmesan
For serving, you can add finely grated parmesan on top for decoration. If you are using arugula, lightly drizzle it with olive oil or canola oil and a bit of lemon juice.

Cleaning and Storage

8

Unused filling can be stored in an airtight container in the refrigerator for up to 24 hours. Stuffed, baked asparagus is best consumed on the same day; in the refrigerator, they will maintain good quality for up to 24 hours, but will lose their crunchiness. To reheat, use an oven preheated to 160°C for 6-8 minutes to restore their delicate crispness.

Ingredients: asparagus, Cottage cheese
Do not store raw stuffed asparagus for more than a few hours in the refrigerator — the egg filling may spoil.

Fun Fact

💡

Asparagus has been valued since ancient times — the Romans considered it a delicacy and a unique gift from nature. In Polish cuisine, spring asparagus was a rarity for a long time, but today it is a popular seasonal ingredient.

Best for

przystawka na przyjęcie wiosenne lekka kolacja elegancki starter podczas obiadu rodzinnego

Tips

🍽️ Serving

Serve immediately after baking, when the filling is creamy. Serve on a plate with arugula or a mixed salad, drizzled with olive oil and lemon juice. Pairs well with a light white wine (e.g., riesling) or a sparkling non-alcoholic beverage.

🥡 Storage

Store uneaten, baked asparagus in an airtight container in the refrigerator for up to 24 hours. Reheat in the oven (160°C, 6-8 minutes) instead of the microwave to avoid soggy filling. Raw filling with egg can be stored for a maximum of 24 hours.

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