Gratin with green asparagus
Ingredients:
• 8 Aviko Gratins Cream & Cheese
• 4 tbsp green pesto
• 16 slices of Parmaham
• 1 ball of mozzarella (125 g), drained
• 500 g green asparagus
• 7 tbsp extra virgin olive oil
• 2 tbsp pine nuts
• 75 g arugula
Recommended products for this recipe
Method
Preparation: 20 minutes
Oven: 20-25 minutes
- Preheat the oven to 220 °C. Place the gratins on a baking tray and brush them with the pesto. Wrap the gratins with the ham.
- Cut the mozzarella into 8 thin slices, place them on top of the pesto. Bake the gratins in the preheated oven for 20-25 minutes until golden brown and cooked.
- Meanwhile, cut off the woody end of the asparagus and brush them thinly with 3 tablespoons of olive oil.
- Heat the grill pan. Grill the asparagus for 5-6 minutes until al dente. Meanwhile, toast the pine nuts in a dry frying pan until golden brown and shake them on a plate.
- Remove the gratins from the oven and divide them over 4 plates. Divide the asparagus and a little arugula on top. Sprinkle with the pine nuts.
- Dress the rest of the arugula with the 4 remaining tablespoons of olive oil, salt and pepper. Spoon the arugula salad into the plates with the gratins.
