Aspargus spears au gratin with courgette

25min Ingredients for 12 servings

24 asparagus spears
1 small zucchini
125 g Castello® Double Crème Blue (or Castello® Extra Creamy Danish Blue)
Sweet paprika for dusting
Dried parsley to garnish

Aspargus spears au gratin with courgette


12 canapés (small appetizers)

Wash the asparagus, cut off ends. Cook the asparagus in a pot with a small amount of salt and a little water for approx. 3 minutes until crunchy. Clean the zucchini, wash and cut lengthwise into 12 very thin slices. Remove the asparagus and rinse in cool water. Cut the asparagus into halves or thirds, depending on length. Halve the zucchini slices lengthwise. Place the slices on top of each other slightly overlapping. Wrap 4-6 asparagus pieces in them. Place the little packages in the ovenproof appetiser spoon. Cut the Castello® Double Crème Blue into slices, cover the asparagus packages with 1 slice each. Bake au gratin under the hot oven grill for 3-4 minutes. Remove from the oven, allow to cool. Sprinkle the appetizers with paprika and garnish with dried parsley. 

Show all recipes