VEGETABLES AU GRATIN
300 g asparagus
300 g courgette
30 g Emborg Butter
2 tablespoons all-purpose flour
5 dl Emborg Cooking Cream
200 g Emborg Shredded Mozzarella
100 g Emborg Gran Amici Shredded
Slice courgette in sticks with the same length as the asparagus.
Arrange the asparagus and courgette in single-portion dishes.
Melt the butter and whisk in the flour until it forms a dough.
Then slowly add the cream while whisking. When the sauce has a creamy consistency, remove from the heat.
Add the mozzarella and stir.
Pour the cheese sauce over the asparagus and courgette, sprinkle with Gran Amici Shredded and bake in the oven until golden.