Recipe for: Grilled asparagus with oscypek cheese, arugula, and walnuts - photo 1
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Recipe for: Grilled asparagus with oscypek cheese, arugula, and walnuts

Pikantne Salads Fusion cuisine 40 min Medium 26 wyświetleń ~33.31 PLN * - (0)
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Description

A modern, spring salad combining delicate, slightly smoky asparagus with melted oscypek, fresh arugula, and crunchy walnuts. The dish brings together seasonal Polish ingredients with a striking contrast of temperatures and textures: hot, grilled elements on cold, peppery arugula and a sweet-and-sour honey-lemon dressing. Perfect for a light lunch, an appetizer at a gathering, or as an impressive salad for a spring party. It looks decorative thanks to the dark grill marks on the green asparagus and the golden pieces of oscypek.

Ingredients Used

Ingredients (12)

Servings:
4
  • Asparagus 400 g
  • Oscypek 2 szt. (~200 g)
  • Arugula 80 g
  • Walnuts 60 g
  • Rapeseed oil 30 g
  • Honey 30 ml
  • Lemon 1.3 szt. (~100 g)
  • Garlic 1 ząbek (~5 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Sorrel 30 g
  • Country bread 100 g
💰 Szacowany koszt dania: ~33.31 PLN (8.33 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the arugula and optional sorrel under running cold water. Dry in a salad spinner or gently pat dry with a paper towel to keep the leaves crisp. Set the arugula aside in a cool place. Place the walnuts on a cutting board and chop them into coarse pieces using a knife or the blunt side of a knife — do not grind them to a powder, we want crunchiness.

Ingredients: Arugula, sorrel
Use a salad spinner or a drying machine; if you don't have one, dry the leaves by laying them out in a single layer on a clean towel. To chop the nuts, use a large chef's knife and a stable cutting board.

Preparing asparagus

2

Snap off the woody ends of the asparagus: hold one hand at the base and the other at the tip, and gently bend until it naturally breaks where the edible part begins. If the asparagus is thick, peel the lower half thinly with a vegetable peeler. Then rinse and dry. Place on a board and drizzle lightly with a tablespoon of rapeseed oil, and season very gently with salt.

Ingredients: asparagus, Rapeseed oil, Salt
To break off, use both hands and the edge of the countertop, not a knife. If you don't have a peeler, you can leave the thin shoots intact. Evenly distribute the oil with a kitchen brush or your hand.

Dressing

3

In a small bowl, squeeze the juice from the whole lemon (about 100 g). Add 30 g of rapeseed oil, 30 g of honey, and a finely grated or pressed clove of garlic. Season with 2 g of salt and 1 g of black pepper. Whisk vigorously with a fork or a small whisk until you achieve a homogeneous, slightly emulsified mixture (the honey may temporarily separate — keep mixing until combined). Taste and adjust the acidity/sweetness: if too sour, add 5–10 g of honey; if too sweet, add a few drops of lemon juice.

Ingredients: Lemon, Rapeseed oil, Honey, Garlic, Salt, Black pepper
Use a small bowl and a spoon/whisk; it's easier to squeeze the lemon juice by holding the fruit on the board and rolling it under your hand. If the honey is crystallized, first warm it briefly in a water bath.

Grilling

4

Preheat a grill pan or grill to medium-high heat (about 200–220°C). If using a grill pan, lightly brush it with oil and heat for 3–4 minutes. Arrange the asparagus evenly, not too tightly. Grill for 3–4 minutes, turning every 1–1.5 minutes, until dark grill marks appear and the asparagus is tender but crisp (check by piercing the thickest part with a fork—it should yield slightly). Cut the oscypek into slices about 10 mm thick. When the asparagus is almost done, place the slices of oscypek on the grill and grill for 1–2 minutes on each side until browned; the cheese should soften and get grill marks but not completely melt.

Ingredients: asparagus, Oscypek, Rapeseed oil
Use tongs to turn the asparagus to avoid piercing them with a fork and releasing their juices. The grill pan should be well heated — if there is no smoke, adjust the heat. For a charcoal grill, use a vegetable basket to prevent them from falling through.

Toasting nuts and croutons (optional)

5

In a dry skillet, toast the walnuts for 2–3 minutes, shaking the pan every few seconds until they release their aroma — be careful not to burn them. If you are using sourdough bread, cut it into cubes of about 1.5 cm, drizzle with 10 g of rapeseed oil, and fry over medium heat for 4–5 minutes until golden and crispy. After toasting, set the walnuts and croutons aside to cool.

Ingredients: country bread, Rapeseed oil
Use a wide skillet so that the nuts and croutons have contact with the surface. Frequent stirring prevents burning. Additionally, you can add country bread to enhance the flavor and texture.

Assembly of the salad and serving

6

On a large plate, spread out the arugula and optionally torn pieces of sorrel. Arrange the grilled asparagus parallel on the arugula, then place slices of browned oscypek on top. Sprinkle with chopped walnuts and optionally crunchy croutons. Drizzle the prepared dressing in a thin stream, starting from the edges to control the amount of sauce. Serve immediately while the oscypek is still slightly warm — the contrast in temperature gives the best effect.

Ingredients: Arugula, sorrel, asparagus, Oscypek, country bread, Honey
Use kitchen tongs to arrange the asparagus aesthetically. Additionally, you can add sorrel for acidity and decoration. Serve on large, white plates to highlight the colors.

Final seasoning

7

Taste the salad and season with a pinch of salt or a bit of lemon juice if needed. If the dressing is too thick, add 5–10 g of rapeseed oil and mix. Serve immediately so that the oscypek remains slightly runny inside and the arugula does not wilt.

Ingredients: Salt, Lemon, Rapeseed oil
Do not salt excessively due to the oscypek — it is better to serve salt on the table. For adjustments, use a small spoon and add gradually.

Fun Fact

💡

Oscypek is a traditional smoked mountain cheese, usually made from sheep's milk; when combined with asparagus, it creates a contrast between the mountain, smoky flavor and the fresh, spring vegetables.

Best for

wiosenne przyjęcie lekki obiad przystawka na grillu

Tips

🍽️ Serving

Serve immediately after preparation, preferably on large plates. You can add a few drops of good olive oil on top for flavor. A light, dry cider or chilled white wine pairs well with the salad.

🥡 Storage

It is best to consume the salad immediately. Store leftovers in the refrigerator in an airtight container for up to 24 hours; before serving again, briefly heat the asparagus and oscypek in a pan, and add fresh arugula. Keep the croutons separate to maintain their crunchiness.

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