- 24 Thai asparagus spears
- 1 small zucchini
- 1 package Castello® Traditional Danish Blue cheese
- Sweet paprika for dusting
- Parsley to garnish
Wash asparagus, cut off ends. Cook the asparagus in a pot with a small amount of salt and a little water for approximately 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 an ovenproof appetizer spoon.
Cut the cheese 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 parsley.