Ingredients

  • 24 peeled asparagus
  • 4 muffins cut horizontally in two
  • 20 ml (4 teaspoons) of Quark cheese
  • 15 ml (1 tablespoon) of tarragon, chervil, dill and parsley mix, all fresh and finely chopped
  • 125 gr (1/4 pound) of Mozzarella cheese, reduced in fats, sliced into thin slices
  • Paprika
  • Pepper
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Preparation

  • Steam asparagus for about 10 minutes or until tenderness. Set aside.
  • Set demi-muffins in a pan (under side) and cook under preheated oven grill until it browns. Spread over uncooked muffins side with Quark cheese.
  • Pepper and spread with herbs mix. Set three asparagus over each demi-muffins and cover with Mozzarella slice.
  • Set back emi-muffins in the pan and cook under preheated oven grill for 4 minutes or until cheese melts. Spread with paprika.

Chef's notes

Supplementary information

To raie the nutritious value of these bites, you can make it with whole wheat english muffins instead of one whit white flour. We also suggest Quarck chese to spread, which is leaner than cream cheese ( we can find in the dairy aisle for most of supermarkets).

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