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 Grana Pandano Parmesan, grated
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 parmesan and bake in the oven until golden.