Cottage cheese and asparagus pastries

Total time: 45m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 431 Kcal, 13g Protein, 37g Carbohydrates, 24g Fat


  • Pastries
  • 1 egg yolk
  • 1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
  • Asparagus
  • salted water, boiling
  • 500 g green asparagus organic
  • 1 tbsp rapeseed oil
  • Filling & serving
  • 0.5 organic lemon
  • 20 g rocket
  • 200 g plain cottage cheese plain, HIRZ
  • 0.25 tsp salt
  • a little pepper

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  • Pastries

    Halve the puff pastry lengthwise and crosswise, diagonally halve the squares created, transfer to an oven tray lined with baking paper and chill for approx. 10 mins. Brush half the triangles with the beaten egg yolk. Bake for approx. 10 mins. in the centre of an oven preheated to 200°C.
  • Asparagus

    Peel the bottom third of the asparagus, halve lengthwise. Leave the asparagus to steep in salted water at just below boiling point for approx. 5 mins., drain and mix with the oil.
  • Filling & serving

    For the filling, finely chop the rocket, grate a little lemon zest, mix with the cottage cheese and season. To serve: Divide the cottage cheese mixture onto the 4 uncoated triangles, top with warm asparagus, then place the remaining pieces of pastry on top and serve immediately.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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