Asparagus with cottage cheese is a light, protein-rich plate that comes together in one Instant Pot. Fresh asparagus steams until tender while a garlicky mixture of eggs, cottage cheese, and Greek yogurt sets into a creamy, cheesy topping. A little chili and balsamic finish it off with tang and warmth.
Asparagus with Cottage Cheese
(Total Time: 25 MIN| Serves: 2)
Ingredients:
1 cup (240 ml) asparagus, trimmed and chopped
½ cup cottage cheese, crumbled
2 tbsp (30 ml) Greek yogurt, full-cream
4 large eggs, beaten
2 garlic cloves, finely chopped
1 tbsp (15 ml) olive oil
Spices:
1 tsp (5 ml) salt
¼ tsp chili pepper, ground
2 tsp (10 ml) balsamic vinegar
¼ tsp black pepper, ground
Directions:
- Rinse the asparagus under cold running water and trim off the woody ends. Cut into bite-sized pieces and set aside.
- Plug in your instant pot and pour one cup of water in the stainless steel insert. Position a trivet on the bottom and place a steam basket on top. Add the asparagus and sprinkle with some salt. Close the lid and adjust the steam release handle.
- Press the “Steam” button and set the timer for 10 minutes.
- When done, perform a quick release of the pressure and open the pot. Remove the steam basket and water from the pot and wipe with a kitchen paper.
- Now, add olive oil to the stainless steel insert and press the “Sauté” button. Add garlic and cook for 1 minute. Add eggs, cheese, and yogurt. Sprinkle with chili, salt, and pepper. Cook for 3-4 minutes, or until eggs are set. Turn off the pot.
- Transfer the asparagus to a serving plate and top with cheesy mixture.
- Serve immediately.
Per serving (Calories 289 | Total Fats 18.6g | Net Carbs: 5.9g | Protein 24.1g |Fiber: 1.6g)
Pro Tips
- Trim the woody ends before chopping — they never soften enough, even after steaming.
- Steam the asparagus a full 10 minutes in the basket so it's properly tender under the rich egg topping.
- Wipe the insert dry before sautéing the garlic; leftover steaming water will spatter and thin the egg mixture.
- Cook the egg-cheese mixture just 3–4 minutes until barely set — it keeps cooking off the heat and stays creamy that way.
Frequently Asked Questions
Can I make this without an Instant Pot?
Yes — steam or blanch the asparagus, then scramble the egg-cheese mixture in a skillet over medium heat until just set.
Is it a breakfast or a light dinner?
Both — at 289 calories and 24g protein per serving it works equally well as a savory breakfast or a light supper.
Can I use another green vegetable?
Broccoli or green beans steam beautifully in the same basket, though asparagus's delicate flavor pairs best with the balsamic finish.
How spicy is it?
Just a quarter teaspoon of ground chili pepper gives a gentle warmth behind the tangy balsamic and creamy cheese.
Recipe Card
Ingredients
Method
- Rinse the asparagus under cold running water and trim off the woody ends.
- Cut into bite-sized pieces and set aside.
- Plug in your instant pot and pour one cup of water in the stainless steel insert. Position a trivet on the bottom and place a steam basket on top.
- Add the asparagus and sprinkle with some salt. Close the lid and adjust the steam release handle.
- Press the “Steam” button and set the timer for 10 minutes.
- When done, perform a quick release of the pressure and open the pot.
- Remove the steam basket and water from the pot and wipe with a kitchen paper.
- Now, add olive oil to the stainless steel insert and press the “Sauté” button.
- Add garlic and cook for 1 minute.
- Add eggs, cheese, and yogurt.
- Sprinkle with chili, salt, and pepper.
- Cook for 3-4 minutes, or until eggs are set.
- Turn off the pot.
- Transfer the asparagus to a serving plate and top with cheesy mixture.
- Serve immediately. Per serving (Calories 289 | Total Fats 18.6g | Net Carbs: 5.9g | Protein 24.1g |Fiber: 1.6g)
