Zucchini spaghetti with leek, asparagus and gorgonzola sauce (keto)

For the sauce: - Poach the leeks with a drizzle of EVOO, when they are golden brown add the butter.

- Add the chopped asparagus and let stand over medium heat with the rest of the ingredients.

- Add the gorgonzola and stir until it melts (if it is too thick, add a little water from the asparagus).

- When everything is integrated, blend and let stand (salt is optional, the gorgonzola already provides enough flavor).

For the zucchini spaghetti: with the help of a spiralizer or similar, shape the zucchini into spaghetti.

Mix the zucchini with the hot sauce and remove from the heat as soon as everything is integrated.

Serve with a sprinkle of pepper, smoked salmon, or whatever you can think of. 😊