Gratin with green asparagus and Parma ham

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

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.