Cut a whole Longo Paglierina into cubes.
Add the diced paglierina and 300 ml cream to a preheated saucepan. Wait until the cheese has melted and keep warm.
Pour a little oil into a frying pan and cook the courgettes for a few minutes, adding a pinch of salt and mint.
Cut the asparagus into small cubes and leave the tops whole. Add them to a hot pan with a drizzle of extra virgin oil.
Leave to brown for a few minutes and add a pinch of salt and a little water.
Once ready, add them to the asparagus in the pan and finish with the Paglierina fondue.
Leave to thicken, stir-fry and serve after adding the asparagus tops.
The Recipes of the Caseificio Longo