Instructions

Cut the zucchini in half  leaving the skin on. Empty with a fruit baller or a spoon. Reserve the pulp and cook the shell in water with a pinch salt just until crispy tender so that they don’t break. Cook rice in abundant salted water. Drain and cool. Peel mango and cut into a fine brunoise. Sauté julienned mushrooms  and zucchini pulp in a Nonstick Magefesa Skillet. Flambé with the wine. Add mango and rice. Sauté a bit, then incorporate diced cheese and cream.
Cook until  rice gets a creamy texture. Season with salt and pepper. Cook the asparagus in abundant salted water and a tablespoon of sugar for about 5 minutes. Drain. Process wild asparagus in a Magefesa blender incorporating the olive oil  gradually to achieve a stable emulsion. If  it´s too thick, add a little of the asparagus cooking water.
Fill the zucchini shells with the creamy rice. Place in an oven proof dish and cook at 355°F until cheese melts and browns a little. Place the au gratin zucchinis  in a serving  dish with a base of wild asparagus sauce. Drizzle with the aromatic herb oil.

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