Bacon-wrapped asparagus rolls with horseradish cheese filling - photo 1
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Bacon-wrapped asparagus rolls with horseradish cheese filling

Appetizers Regional Cuisine of Poland 30 min Medium 17 wyświetleń ~22.21 PLN * - (0)
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Description

Delicate rolls made from slices of bacon stuffed with young green asparagus and a creamy filling of cottage cheese and horseradish — a spring appetizer that combines traditional Polish ingredients (bacon, cottage cheese, horseradish) with seasonal asparagus. The dish has a contrast of textures: crispy, golden bacon, firm, green asparagus, and a creamy, slightly spicy filling. It works wonderfully as an elegant appetizer for a party, barbecue, or family dinner; it can be served with a slice of lemon, a touch of honey, or sorrel leaves for a fresh, tangy accent. Visually appetizing: golden rolls arranged side by side on a plate with a drop of honey-mustard glaze and greenery. The proposal includes detailed instructions for a beginner cook — how to blanch the asparagus, prepare the filling, roll and fry the rolls, and how to recognize the moment when the bacon is perfectly crispy.

Ingredients Used

Ingredients (11)

Servings:
4
  • Smoked bacon 200 g
  • Green asparagus 200 g
  • Semi-fat cottage cheese 200 g
  • Horseradish 30 g
  • Mustard 30 g
  • Rapeseed oil 15 g
  • Lemon 0.8 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Honey 30 ml
  • Sorrel 30 g
💰 Szacowany koszt dania: ~22.21 PLN (5.55 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing asparagus

1

Wash the asparagus under running water and dry them with a paper towel. Trim the woody ends - run your finger from the end to the point where the stalk breaks naturally, or cut off 2–3 cm from the bottom. If the stems are thick, cut them lengthwise or gently press from the bottom to soften them better during brief blanching.

Ingredients: green asparagus
Use a sharp knife and a cutting board. Do not peel delicate, thin asparagus - they will lose half their flavor. A common mistake: cutting off too much - keep as much of the edible part as possible.
2

Prepare a pot of salted water (1 liter of water + 5 g of salt). Bring to a boil, add the asparagus, and blanch for 2–3 minutes — they should become bright green and firm, but still slightly crunchy. Immediately transfer to a bowl of ice-cold water to stop the cooking process. Dry on a towel.

Ingredients: green asparagus, Salt
Use a large pot so the asparagus can lie freely. Blanching is quick — after 2 minutes, check one piece: it should bend easily under the pressure of a fork but not be soft.

Filling

3

In a medium-sized bowl, place the cottage cheese. Add grated horseradish (30 g), 20 g of mustard (from the designated 30 g), the zest of half a lemon (grated finely), and pepper (a pinch). Mix everything with a spoon or fork, mashing the cottage cheese lumps until the mixture is creamy and homogeneous. Taste and, if necessary, add a little salt (remember that the bacon is salty).

Ingredients: Semi-fat cottage cheese, horseradish, Mustard, Lemon, Black pepper, Salt
Use a wooden spoon or a silicone spoon. If the filling is too thick, add a spoonful of water or a little lemon juice. A common mistake: over-salting — season lightly at first, and then adjust the seasoning after assembling.

Assembly of the rolls

4

Lay the slices of bacon side by side on a board (if the slices are short, you can slightly overlap them to cover the entire length of the asparagus). Spread a thin layer of filling on each slice (about 12–15 g of filling per slice) — use the long side of a knife to spread it down the center of the slice along the longer edge. Place 1–2 blanched asparagus spears along the filling and roll tightly, starting from the shorter side and pressing the bacon together to seal well. If the slices unravel, you can use a toothpick to secure them.

Ingredients: Smoked bacon, Semi-fat cottage cheese, green asparagus
Use a cutting board and a sharp knife to portion the filling. For rolling, slightly damp hands work best — the filling sticks less. A common mistake: too much filling causes the bacon to tear when rolling.

Glaze (optional)

5

If you are using honey, prepare the glaze: in a small bowl, mix the remaining 10 g of mustard with 30 g of honey and 5 g of lemon juice (squeezed from the lemon). This combination will create a sweet and spicy glaze that you will brush on the rolls at the end of frying.

Ingredients: Mustard, Honey, Lemon, Rapeseed oil
Use a small bowl and a spoon for mixing. You can also add a little canola oil if the glaze is too thick.

Frying the rolls

6

Heat a pan over medium-high heat. Add 15 g of rapeseed oil (spread it over the entire surface). Place the rolls seam side down and fry without moving for 3–4 minutes, until the bacon is browned and set. Turn the rolls to the other side and fry for another 3–4 minutes, until evenly browned. If the bacon starts to burn, reduce the heat — frying should be hot but controlled.

Ingredients: Smoked bacon, Rapeseed oil
The best is a pan with a diameter of 26–28 cm with a non-stick coating. Use kitchen tongs to turn them over, so the rolls don't come undone. A classic mistake: flipping too often — the bacon won't have time to brown nicely.

Finishing

7

In the last minute of frying, brush the top of each roll with the prepared glaze (if using). Allow the glaze to gently caramelize for 30–60 seconds, then remove the rolls from the pan to a plate lined with paper towels to drain excess fat.

Ingredients: Honey, Mustard, Smoked bacon
Use a silicone brush to apply the glaze. Do not keep the rolls on the pan for too long after brushing, as the honey may burn.

Serving

8

Arrange the rolls on a warm plate, place a few leaves of sorrel (optional) and thin slices of lemon next to them. You can cut each roll in half diagonally to showcase the layers. Serve immediately — the rolls taste best hot and crispy.

Ingredients: sorrel, Lemon, Smoked bacon
Use a cutting board and a sharp knife. Additionally, you can add a few drops of lemon juice on the plate for freshness. A common mistake: preparing too early before serving — the bacon will lose its crispiness.

Alternative finishing (baking)

9

If you prefer softer, but evenly baked bacon, preheat the oven to 200°C (with fan function 180°C). Arrange the rolls on a baking sheet lined with parchment paper and bake for 8–10 minutes, until the bacon is golden. After removing, brush with glaze and bake for another 1–2 minutes under the grill to caramelize.

Ingredients: Smoked bacon, Honey, Mustard
Use a baking tray measuring about 30×20 cm. Baking is safe when you don't have a heavy pan; however, the baking time may vary depending on the thickness of the bacon.

Fun Fact

💡

In Polish cuisine, bacon and cottage cheese are traditional flavors that are often combined in regional recipes. Their pairing with spring asparagus is a modern nod to seasonality.

Best for

przyjęcie wiosenne spotkanie przystawka na grilla

Tips

🍽️ Serving

Serve the rolls hot. For contrast, add a sour touch: a slice of lemon or sorrel leaves. You can serve on a warm board or plate, alongside a portion of horseradish dip or extra mustard.

🥡 Storage

Best consumed immediately. Storage: in the refrigerator for up to 24 hours in an airtight container; reheat in the oven at 180°C for 6–8 minutes to restore crispness. Microwaving is not recommended — the bacon will become rubbery.

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