Ingredients:
- One large onion, peeled and sliced;
- 1 lb (0.5 kg) fresh asparagus, cleaned and sliced at a 30˚ angle;
- 2 large tomatos, cleaned and sliced;
- 1 lb (0.5 kg) white button mushrooms, cleaned and sliced;
- 1 large zucchini, cleaned and sliced;
- 1/2 cup coarsely grated Jarlsburg cheese;
- 1/2 cup coarsely grated Australian cheddar cheese;
- 1/4 cup finely grated Parmigiano-Reggiano cheese;
- Sea salt.
Recipe:
Serving for 4
- Sauté onion until golden brown;
- Sauté mushrooms until it becomes soft;
- Add sea salt;
- Place zucchini slices on the bottom of a large casserole;
- Layer the sauté onion and then mushrooms;
- Asparagus and tomato next (no need to cook them);
- Top with Jarlsburg and Australian cheddar cheese;
- Put in an 375˚F (180˚C) pre-heated oven for 20 minutes;
- Springle Parmigiano-Reggiano cheese on top and put it in the broiler for 2 minutes, keep an eye on it to avoid burning;
- It will form a crest and serve hot.