Castello Creamy Blue with grilled vegetables, peanuts and pickled onions | Castello®

Ingredients

• 150 g Castello® Creamy blue
• 100 ml vinegar
• 45 g sugar
• 50 ml water
• 8 small peeled red onions cut in half or 1 red onion cut into thin wedges
• 8 pcs. mini fennel or 400 g regular fennel sliced
• 100 g green asparagus
• 100 g peeled white asparagus
• olive oil for frying pan
• salt
• ground black pepper
• 4 slices of toasted bread
• 3 tbsp roasted salted peanuts
• fennel tops