Baked Asparagus Recipe

1 kg green asparagus

250 gr cherry tomatoes

4 spring onions

300 gr gorgonzola

1 tbsp butter

zest of ½ organic lemon

Salt, freshly ground black pepper

Wash asparagus, peel lower third of the spears and chop off

woody ends. Place asparagus spears in a perforated cooking

container and steam for five minutes at 100°C. Remove from

the hob and quench asparagus with cold water.

Pre-heat oven to 200°C CircoTherm. Wash and halve tomatoes.

Wash spring onions and cut into thin slices. Dice gorgonzola

cheese.

Place asparagus in the saucepan and sprinkle with a bit of salt.

Place tomatoes and spring onion slices on the asparagus and

garnish with cheese. Add butter in small portions and season with

lemon zest and freshly ground pepper.Bake at shelf position 2 for ten minutes until the cheese melts. Serve immediately.

Goes well with crispy breadsticks.