Cheese and Asparagus Roll
10 servings
90 minutes
Cheese and asparagus roll is an exquisite European delicacy that combines the tenderness of cheese and the freshness of spring asparagus. Its history traces back to French culinary traditions, where such rolls are prepared for festive dinners. The airy dough with basil aroma complements the rich creamy filling of cottage cheese and hard cheeses, creating a harmony of flavors. Blanched asparagus adds a light crunch and freshness, making the dish particularly elegant. This roll is perfect as an appetizer for a dinner party or as a refined snack. It can be served chilled, sliced into portions, accompanied by light white wine or herbal tea. The unmatched combination of textures and aromas makes this roll a true gastronomic delight.
1
Separate the eggs into whites and yolks. Heat the oil in a saucepan, add the flour, and cook, stirring vigorously, for 1 minute. Remove from heat, continuing to stir, and gradually pour in the milk. Add the yolks one at a time, mixing thoroughly each time.
- Chicken egg: 2 pieces
- Butter: 25 g
- Wheat flour: 30 g
- Milk: 115 ml
2
Preheat the oven to 200 degrees. Whip the egg whites into a fluffy foam and gradually fold into the batter. Add chopped basil and lightly salt. Spread the batter on a parchment-lined baking sheet to a thickness of about 2 cm (it will be a rectangle of 20x12 cm), sprinkle with parmesan. Bake in the oven for 15 minutes, let it cool slightly, flip onto a kitchen towel, remove the parchment, and roll it up. Allow to cool completely.
- Chicken egg: 2 pieces
- Crushed basil leaves: 1 tablespoon
- Grated Parmesan cheese: 1 tablespoon
- Salt: to taste
3
For the filling, mix cottage cheese, hard cheese, and cream cheese. Blanch the asparagus in boiling salted water.
- Soft cottage cheese: 50 g
- Hard cheese: 50 g
- Cottage cheese: 50 g
- Green asparagus: 7 pieces
- Salt: to taste
4
Carefully roll out the dough and spread a layer of cheese mixture on the surface, then place asparagus on top. Roll it into a log, wrap tightly in film, and refrigerate for at least 1 hour. Unwrap the film and cut the log into portion-sized pieces.
- Cottage cheese: 50 g
- Hard cheese: 50 g
- Soft cottage cheese: 50 g
- Green asparagus: 7 pieces