Asparagus muffins
15
30
8
No
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
Preparation
Side-by-side mode- 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 demi-muffins in the pan and cook under preheated oven grill for 4 minutes or until cheese melts. Spread with paprika.
Chef’s note
To increase the nutritious value of these bites, you can make it with whole wheat english muffins instead of one with white flour. We also suggest Quarck cheese to spread, which is leaner than cream cheese ( which you can find in the dairy aisle of most supermarkets).
