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 courgette, 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 courgette 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 Creamy 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 appetisers with paprika and garnish with parsley.