Asparagus wraps with white cheese and dill - photo 1
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Asparagus wraps with white cheese and dill

Pikantne Snacks for Kids Regional Cuisine of Poland 45 min Easy 15 wyświetleń ~34.72 PLN * - (0)
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Description

Delicate, spring wraps inspired by Kashubian cuisine — a light snack perfect for kids and the whole family. The main ingredients are fresh asparagus and creamy cottage cheese mixed with sour cream and a generous amount of dill, which gives a characteristic, herbal flavor associated with the coastal meadows of Kashubia. An additional, optional touch of sorrel adds a slightly tangy freshness, while a bit of honey softens the acidity and brings the flavors together in a harmonious whole. The wraps are visually appealing (green tips of asparagus sticking out from the creamy filling), nutritious, and easy to take on a picnic or as a snack for school. Serve slightly warm or at room temperature; they pair well with young carrots and cucumber as a side.

Ingredients Used

Ingredients (14)

Servings:
4
  • Wheat tortilla 10.7 szt. (~480 g)
  • Asparagus 400 g
  • Cottage cheese 300 g
  • Sour cream 100 g
  • Dill 30 g
  • Spring onion 0.6 pęczek (~30 g)
  • Lemon 1.3 szt. (~100 g)
  • Rapeseed oil 15 g
  • Garlic 1 ząbek (~5 g)
  • Mustard 10 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Sorrel 50 g
  • Honey 15 ml
💰 Szacowany koszt dania: ~34.72 PLN (8.68 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the asparagus under cold running water, shaking the spears to remove any sand. Snap off the woody ends: gently break each asparagus where it naturally snaps (usually the lower part). Trim the ends and set the asparagus aside on a cutting board.

Ingredients: asparagus
Use a large cutting board and a sharp knife to trim the ends. The woody ends can be easily identified by their harder texture and lighter color. If you're unsure, cut off 2–3 cm from the bottom.
2

Wash and dry the dill, separating the leaves from the thick stems. Finely chop the leaves and thin stems with a knife or gently tear them with a knife to avoid crushing the herbs. Slice the white parts of the spring onion into thin half-rings and the green parts into small rings.

Ingredients: dill, Spring onion
Use a large kitchen knife with a blade at least 18 cm long to achieve an even, thin chop. A dry cloth will help to dry the dill before chopping.

Filling

3

Transfer the cottage cheese to a medium bowl. Gradually add the sour cream: first 50 g, mix with a wooden spoon until the mixture becomes creamy, then add the remaining sour cream if you want a thinner consistency. Add the chopped dill, finely chopped or pressed garlic, mustard, 1 pinch of salt, and 1 pinch of pepper. Grate the zest of half a lemon and squeeze 1 tablespoon of juice into the filling. If you are using honey (optional), add 1 tablespoon and mix.

Ingredients: Cottage cheese, sour cream, dill, Garlic, Mustard, Lemon, Honey, Salt, Black pepper
Use a wooden spoon or silicone spatula; avoid mixing with a blender, you want to maintain a slightly grainy texture of the cottage cheese. Check the taste: the filling should be slightly tangy, but not sharp — season carefully.

Asparagus

4

Preheat a grill pan or a regular pan over medium-high heat. In a bowl, mix the rapeseed oil with 1/2 pinch of salt and 1 pinch of pepper. Gently coat the asparagus in the oil (you can use a kitchen brush or your hands). Fry the asparagus in the hot pan for 5–7 minutes, turning every 1–2 minutes, until they are tender inside (check by piercing with a fork — it should go in easily) and lightly browned on the outside.

Ingredients: asparagus, Rapeseed oil, Salt, Black pepper
The best is a cast iron or grill pan 26–28 cm. Do not cover the asparagus for too long — they will lose their firmness. If you have thin asparagus, the frying time may be 3–4 minutes.
5

If you want to use sorrel (optional), blanch it for 15–20 seconds in boiling water, drain, and quickly cool it in a bowl of cold water to preserve the color. Dry on a paper towel and chop finely. Add the chopped sorrel to part of the filling for a slightly tangy variant.

Ingredients: sorrel
Blanching sorrel reduces acidity and decreases bitterness. Use a strainer or slotted spoon to quickly transfer the leaves from boiling water to ice water.

Assembling

6

Heat the tortillas: place one on a dry skillet and warm for 20–30 seconds on each side until they are flexible and slightly warm. Place the warmed tortilla on a board. Evenly spread about 75 g of filling in the center (use a tablespoon or measuring cup), leaving a 2–3 cm border. Arrange 3–4 asparagus spears parallel to the filling so that the tips slightly extend from one end.

Ingredients: Wheat tortilla, Cottage cheese, asparagus
To heat the tortillas, use a pan that is 24–26 cm in diameter. If you are making them for children, you can trim the protruding ends of the asparagus after folding to make the wraps easier to bite.
7

Wrap it up: fold the bottom edge of the tortilla over the filling, then fold the sides inwards and tightly roll towards the exposed tips of the asparagus. If the wrap doesn't hold together, you can thinly spread a bit of the filling along the edge of the tortilla as 'glue'.

Ingredients: Wheat tortilla, Cottage cheese, asparagus
Use your hands or plastic wrap to wrap the folded wrap for 30 seconds – this will help maintain its shape. Do not wrap too loosely so that the ingredients do not fall out.

Serving

8

Cut each wrap diagonally in half just before serving, so the colorful cross-sections are visible. Arrange 2 halves on a plate with some sliced carrot or cucumber for the kids. Drizzle a little lemon juice over the cut surfaces if you want extra freshness.

Ingredients: Lemon, Wheat tortilla
Use a serrated knife or a smooth kitchen knife; one decisive cut will give a nice slice. Serve immediately or store according to recommendations.

Final tips

9

For younger children, remove the ends of the asparagus before serving or offer snacks cut into thin strips. If you are preparing wraps in advance, store them in the refrigerator wrapped in foil and take them out 20–30 minutes before serving to prevent the tortillas from hardening.

Use parchment paper or plastic wrap to store individual wraps. Avoid plastic containers that can cause steaming and soften the tortillas.

Fun Fact

💡

In Kashubia, local herbs and cottage cheese were often used for light snacks — the combination of cottage cheese with dill is a classic Kashubian touch that meets spring asparagus here.

Best for

piknik przekąska dla dzieci lekki lunch na wiosnę

Tips

🍽️ Serving

Serve slightly warm or at room temperature. For adults, you can add a few drops of truffle oil or a bit of grated yellow cheese. Serve with raw vegetables or a young spinach salad.

🥡 Storage

Store the wraps wrapped in foil in the refrigerator for up to 24 hours. To reheat, take them out of the fridge 20–30 minutes beforehand and warm them on a dry skillet for 1–2 minutes on each side to restore the tortilla's flexibility. Freezing is not recommended due to changes in the texture of the cottage cheese and asparagus.

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