Recipe for: Grilled asparagus with Korycin cheese and lemon - photo 1
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Recipe for: Grilled asparagus with Korycin cheese and lemon

Spicy I'm not hungry Grilling Snacks 40 min Medium 0 views ~9.31 PLN * - (0)
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Description

Delicate green asparagus grilled and served with crumbling koryciński cheese, fresh lemon, and spring herbs. The dish combines the smoky aroma of grilling with the acidity of lemon and the creamy saltiness of cheese, while the additions of dill and parsley add lightness. Perfect as an appetizer or a light snack for summer gatherings, it pairs wonderfully with new potatoes, whole grain bread, or a glass of white wine. A simple, impressive way to enjoy seasonal vegetables.

Ingredients Used

Ingredients (12)

Servings:
4
  • Asparagus 500 g
  • Koryciński cheese 200 g
  • Lemon 1.3 pcs (~100 g)
  • Rapeseed oil 30 g
  • Garlic 2 clove (~10 g)
  • Butter 20 g
  • Fresh dill 1 bunch (~30 g)
  • Fresh parsley 1 bunch (~30 g)
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Honey 15 ml
  • Walnuts 40 g
💰 Estimated dish cost: ~9.31 PLN (2.33 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Clean the asparagus: place a single asparagus spear on a cutting board, hold it with your hands about 2–3 cm from the end and break it naturally at the tough end — the breaking point is the boundary between the edible part and the fibrous part. Repeat for all. If the asparagus has a thick stem (>1 cm), peel the lower 3–4 cm of the stem with a vegetable peeler from the middle downwards to remove the tougher skin.

Ingredients: asparagus
Use a sharp vegetable peeler and a cutting board. Do not peel thin asparagus, as they will lose too much flesh. The broken end should be bright and moist — if it's dry, trim more off.

Marinade

2

Prepare the marinade: squeeze the juice from half a lemon (about 25–30 g of juice) into a small bowl and finely grate its yellow zest. Add 30 g of rapeseed oil, 10 g of finely chopped or crushed garlic, 2 g of salt, and 1 g of freshly ground pepper. If you want a hint of sweetness, add 15 g of honey (optional). Mix vigorously with a fork until the ingredients are combined.

Ingredients: Lemon, Rapeseed oil, Garlic, Salt, Black pepper, Honey
Use a fine grater for lemon zest and a small bowl. If you don't like raw garlic, press the cloves through a garlic press and wait 5 minutes before using — it becomes milder.
3

Place the prepared asparagus in a wide dish or on a large plate. Drizzle with the marinade and gently coat each asparagus so that the oil and spices cover the entire stalk. Set aside for 5–10 minutes to allow the flavors to meld — no longer than 30 minutes to prevent the asparagus from becoming soft.

Ingredients: asparagus, Rapeseed oil, Salt, Black pepper, Honey
Use a silicone brush to evenly spread the marinade if the dish is shallow. Do not marinate in a closed container for too long.

Grilling

4

Preheat the grill to medium-high temperature (~200°C). If you are using a grill pan, heat it well over high heat for 4–5 minutes and lightly brush it with oil. Arrange the asparagus perpendicular to the grill bars or diagonally on the pan to prevent them from falling through. Grill for 3–4 minutes until clear grill marks appear, then turn and grill for another 2–3 minutes — the total time depends on the thickness of the stalks.

Ingredients: asparagus, Rapeseed oil
The best tool is wide tongs for turning the asparagus. A grill pan measuring 24–28 cm works well in the kitchen, but remember: do not cover the asparagus, as they will lose their crunch. The asparagus is ready when you can pierce it with a fork with slight resistance; it should not be mushy.

Finishing

5

When the asparagus is nicely browned, transfer it to a plate. Place 20 g of butter in small pieces evenly on the still hot stalks to let it melt. Crumble 200 g of Korycin cheese with your fingers or a spoon and sprinkle it over the asparagus — the heat will cause the cheese to soften slightly.

Ingredients: Butter, Koryciński cheese
Use a knife or your hands to break the cheese into large pieces — small shavings will melt too quickly. Small pieces of butter will melt faster than one large portion.
6

Grate the zest from the other half of the lemon onto the asparagus (use a fine grater) and drizzle everything with fresh juice from the remaining part of the lemon. Sprinkle with finely chopped fresh parsley and dill (30 g each), and if using, add 40 g of lightly toasted, chopped walnuts for crunch.

Ingredients: Lemon, Fresh parsley, Fresh dill
For grating the zest, use a microplane grater and avoid the white part of the peel. You can toast the nuts in a dry pan for 2–3 minutes until they start to smell, stirring to prevent burning.

Serving

7

Serve the asparagus immediately after the cheese has slightly melted. Arrange 6–8 pieces per serving, add a few drops of lemon juice to taste, and optionally an extra pinch of salt. The dish looks great on a white plate, with a slice of lemon beside it.

Ingredients: asparagus, Lemon, Salt
Use a wide, flat plate so the asparagus doesn't overlap. If you're preparing in advance, grill just before serving, as they taste best warm and crispy.

Fun Fact

💡

Asparagus has been used since ancient times — the Romans valued it for its taste and medicinal properties. In Poland, the tradition of consuming asparagus developed in the 20th century, and Korycin cheese is a local product from Podlasie with rural roots.

Best for

summer barbecue gathering lekka przystawka na kolację piknik na świeżym powietrzu

Tips

🍽️ Serving

Serve immediately after preparation, with a slice of fresh rye or wheat bread, young potatoes with dill, or as a side dish to baked fish. You can add thin slices of smoked salmon for a more savory version.

🥡 Storage

It is not recommended to store grilled asparagus for longer than 24 hours. Keep in an airtight container in the refrigerator for up to 24 hours. To reheat, use an oven set to 160°C for 5–8 minutes or briefly on a skillet — do not use a microwave, as they will lose their texture.

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