Vegetables au gratin

Vegetables au gratin

Serves 2 Serves 2
Ready in 45 min Ready in 45 min


  • 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.