Recipe for: Buttery Toasts with Asparagus and Sorrel Cream - photo 1
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Recipe for: Buttery Toasts with Asparagus and Sorrel Cream

Pikantne Breakfasts for Kids Regional Cuisine of Poland 45 min Medium 2 wyświetleń ~14.97 PLN * - (0)
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Description

Delicate buttery toasts served with a creamy sauce made from fresh asparagus and spring sorrel. A dish inspired by Silesian home style — simplicity, butter, and seasonal vegetables take center stage. The cream is smooth, slightly tangy from the sorrel and lemon, with a distinct yet mild asparagus flavor; perfect for a spring breakfast for children (the cream can be seasoned milder), served on golden, buttery toasts. It pairs wonderfully with a soft egg on top or chopped chives for garnish. The dish is visually appealing: bright green cream on golden toasts, decorated with light green chives or a half egg.

Ingredients Used

Ingredients (13)

Servings:
4
  • Toast bread 280 g
  • Butter 60 g
  • Asparagus 400 g
  • Sorrel 60 g
  • Cottage cheese 200 g
  • 18% cream 100 ml
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Chicken egg 4 szt. (~240 g)
  • Chives 0.3 pęczków (~30 g)
💰 Szacowany koszt dania: ~14.97 PLN (3.74 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare the asparagus: wash the stalks under running water and inspect the ends. Hold each asparagus in both hands and gently bend it at the point where it naturally breaks - this will separate the tough, fibrous part. Cut or snap off the lower ends. If the stalks are very thick, you can peel them from the middle with a sharp peeler.

Ingredients: asparagus
Use a cutting board and a sharp knife. Fresh asparagus is firm and has vibrant green tips. If they are limp or too thin, buy others.
2

Prepare the sorrel: cut off the thicker stems and thoroughly rinse the leaves in a bowl of cold water to remove any sand. Drain and squeeze out the excess water. If the leaves are large, cut them into smaller pieces about 1-2 cm wide.

Ingredients: sorrel
Use a colander and a kitchen towel to dry. Sorrel is sour — if it's very sour, you can use less than indicated.
3

Peel and finely chop the onion. Peel the garlic cloves and chop them very finely or press them through a garlic press. Prepare the cottage cheese by draining excess whey if it is very moist.

Ingredients: Onion, Garlic, Cottage cheese
Use a sharp knife and cutting board. If you don't want a strong garlic aroma for the kids, use only 1 clove of garlic.

Asparagus and sorrel cream

4

Heat a pan with a diameter of about 24-26 cm over medium heat. Add 20 g of butter. When the butter melts and starts to foam slightly (after about 30-45 seconds), add the chopped onion and sauté for 3-4 minutes, stirring with a wooden spoon, until the onion becomes translucent and soft.

Ingredients: Butter, Onion
Use a non-stick skillet or a heavy steel pan. Do not brown the onion too much — it should be soft and sweet.
5

Add asparagus cut into 3-4 cm pieces to the pan. Sauté for 5-7 minutes, stirring every 1-2 minutes, until the asparagus is tender but still crisp and vibrant green. In the last minute, add minced garlic and stir to lightly sauté.

Ingredients: asparagus, Garlic
If the asparagus is very thin, reduce the frying time to 3-4 minutes. Use a lid for the first 2 minutes to speed up the softening of the thicker parts.
6

Add the prepared sorrel to the pan and stir for 1-2 minutes until the leaves soften and lose their rawness. Do not let it dry out — the sorrel should be moist and tender.

Ingredients: sorrel
Sorrel quickly loses color and volume — stir gently. You can add 1 tablespoon of water if the vegetables stick to the pan.
7

Remove the pan from the heat and transfer the contents to a blender (or a large bowl if using an immersion blender). Add the cottage cheese, cream, and the juice of half a lemon (about 25 g). Blend on high speed for about 30-45 seconds until a smooth cream forms. If the cream is too thick, add 1-2 tablespoons of cream or water and blend again. Season with salt and pepper, taste, and adjust seasoning gently if needed.

Ingredients: Cottage cheese, 18% cream, Lemon, Salt, Black pepper, asparagus, sorrel
Use a blender for a smooth consistency. If you don't have a blender, mash the mixture with a potato masher and mix vigorously with a whisk. The consistency should be thick but easy to spread.

Toasts

8

Heat a grill pan or a regular large skillet over medium heat. Spread a thin layer of butter (about 5 g) on one side of each slice of bread. Place the slices in the pan butter side down and fry for 2-3 minutes until the bottom is golden. Spread butter on the other side and flip the slice, frying for another 2-3 minutes.

Ingredients: Toast bread, Butter
The best pan is 24-28 cm in diameter; use a spatula for flipping. Alternatively: preheat the oven to 200°C and bake the slices for 6-8 minutes, flipping halfway for even browning.

Assembly

9

On the still warm toasts, spread 2–3 tablespoons (about 30–45 g) of asparagus and sorrel cream on each slice, spreading it evenly to the edges. If serving an egg, place a soft-boiled or gently fried egg on the toast.

Ingredients: 18% cream, Cottage cheese, Chives, Toast bread
Use a butter knife or a silicone spatula to spread the cream. Additionally, you can add chopped chives for color and a mild aroma.
10

For children, cut the toast into thin strips (so-called 'fingers') to make it easier for them to enjoy. Serve immediately while the toast is still warm and the cream has a velvety consistency.

Ingredients: Toast bread, Cottage cheese, Chives
Use a serrated knife to cut the toast evenly. If you are preparing the portion in advance, store the cream in the refrigerator and gently warm it in a water bath before spreading.

Fun Fact

💡

Sorrel was once a very popular vegetable in Polish cuisine during spring — it was often added to soups and sauces. Its tangy flavor pairs wonderfully with rich cottage cheese and butter, which is reflected in this cream for toast.

Best for

wiosenne śniadanie przyjęcie dla dzieci lekka kolacja

Tips

🍽️ Serving

Serve the toast hot, preferably on a large plate with a little extra cream on the side. For children, cut into strips. It can be served with a slice of lemon on the side for seasoning or with a soft-boiled egg for added protein. If you want a more Silesian version, add thinly sliced pieces of local cooked ham as a side.

🥡 Storage

Store the cream in an airtight container in the refrigerator for up to 48 hours. Before reusing, gently heat it in a water bath or add 1-2 tablespoons of cream and mix to restore creaminess. Toasts are best made fresh — those that are stored will become soggy and lose their crispness.

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