Gratin with green asparagus and Parma ham
You will impress with this gorgeous dish. Replace the Parma ham with smoked salmon fillet or a handful of Dutch shrimps if you wish.
Ingredients (4 servings):
- 8 Aviko Gratins Cream & Cheese
- 4 tbsp green pesto
- 16 slices of Parma ham
- 1 ball of mozzarella (125 g), drained
- 500 g green asparagus
- 7 tbsp extra virgin olive oil
- 2 tbsp pine nuts
- 75 g arugula
- Baking tray with baking paper, grill pan
Used product:
Method
Preparation time: 20 minutes
Oven: 20-25 minutes
- Preheat the oven to 220 °C. Place the gratins on a baking tray and brush 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 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 onto a plate.
- Remove the gratins from the oven and divide them among 4 plates. Divide the asparagus and a little arugula on top. Sprinkle with the pine nuts.
- Dress the rest of the rocket with the 4 remaining tablespoons of olive oil, salt and pepper. Spoon the rocket salad onto the plates with the gratins. Tip: Even more Italy on your plate? Then sprinkle the delicious gratins with grated Parmesan cheese.
