'A Walk in the Forest'

Ingredients (4 servings)

• 4 Aviko Gratins Cream & Cheese
• 12 green asparagus 
• 5 tbs extra virgin olive oil 
• 8 padrón peppers 
• 100 g white beech (shimeji) mushrooms 
• 4 small tomatoes 
• 1 small red onion 
• 1 clove of garlic juice of 
• 1 lime Fresh herbs, cress and/or edible flowers for garnishing

Preparation method

Ca. 30 minutes + 25 minutes oven

• Preheat the oven to 220 ºC. Bake the gratins in the preheated oven for 20-25 minutes until done and golden brown. 
• Heat the grill pan. Cut or snap off the woody ends of the asparagus. Brush the asparagus lightly with 2 tablespoons of olive oil. Grill them until al dente with attractive grill stripes, in approximately 5 minutes. 
• Mix the padrón peppers with 1 tablespoon of olive oil. Also grill them until done and beginning to blacken, in approximately 5 minutes. 
• Heat 1 tablespoon of olive oil in a frying pan. Fry the white beech mushrooms for 1 minute until they are al dente. 
• Quarter the tomatoes for the salsa, remove the seeds and finely dice the flesh. Finely chop the red onion and the garlic. 
• Mix together the tomatoes, onions, garlic, lime juice and 1 tablespoon of olive oil. Add salt and pepper to taste. 
• Mix together the asparagus, padrón peppers and mushrooms. Season to taste with salt and pepper. Divide over 4 plates. 
• Place a gratin alongside the vegetables. Add the tomato salsa as a side and garnish with fresh herbs, cress and/or edible flowers.