Vegetable 'frites' with blue cheese yogurt dip | Castello®️

Ingredients

• 250 ml greek-style plain yoghurt
• 30 ml apple apple cider vinegar
• 15 ml olive oil
• 1 tsp celery salt
• 1 garlic clove, minced
• 60 ml fresh celery leaves, finely chopped
• pinches ground cayenne pepper
• 1 cup Castello® Traditional danish blue, crumbled
• 3 eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1 cup parmigiano reggiano, grated
• 1 tsp dried thyme
• pinches ground cayenne pepper (optional)
• salt to taste
• black pepper to taste
• 12 fresh green asparagus spears
• 12 fresh green beans
• 2 medium zucchinis, cut into finger size spears
• 15 ml (1 tbsp) parmigiano reggiano, grated