![header-recipe-page-antiboise-gratin](/_next/image?url=https%3A%2F%2Faviko-eu.s3.eu-west-2.amazonaws.com%2Fgroup%2F2023-12%2Fheader%2520recipe%2520page%2520antiboise%2520gratin.jpg&w=1920&q=100)
Gratins with asparagus and antiboise
Gratins combine excellently with asparagus, the antiboise giving it an extra culinary touch.
Ingredients (4 servings):
- 8 Aviko Gratins Cream & Cheese
- 3 tomatoes
- 1 tbsp pine nuts
- 500 g green asparagus
- 100 ml olive oil
- 100 ml tarragon vinegar
- 1 shallot, finely chopped
- 2 white peppercorns, bruised
- 250 g unsalted butter
- ½ onion, finely chopped
- 1 clove of garlic, finely chopped
- 1 tbsp capers
- 25 g black olives, ringed
- 2 tbsp finely chopped parsley
- 1 egg
- 1 egg yolk
- 2 tarragon sprigs, leaves only
- 12 slices of Parma ham
Used product:
Method
Preparation time: 40 minutes
Oven: 20-25 minutes
- Preheat the oven to 220 °C. Bring plenty of water to the boil in a sauce pan. Notch the tomatoes crosswise at the bottom. Prick them on a fork and plunge them into the boiling water for 10-12 seconds.
- Skin the tomatoes. Cut the tomatoes into quarters. Remove the seeds and cut the flesh into tiny 2-3 mm cubes.
- Toast the pine nuts in a dry frying pan until golden brown and shake them on a plate. Place the gratins on the baking tray and bake in the preheated oven for 20-25 minutes until golden brown and cooked through.
- Heat the grill pan. Cut off the woody end and brush the asparagus thinly with 2 tablespoons of olive oil. Grill the asparagus in 2 portions for 5-6 minutes until al dente. Place them on a platter.
- Meanwhile, boil the tarragon vinegar with the shallot and peppercorns until reduced by half. Melt the butter on low heat in a sauce pan without colouring it. Remove the melted butter from the heat.
- Heat the remaining olive oil in a frying pan. Fry the onion and garlic for 3 minutes without colouring. Stir in the capers, olives, tomato and parsley. Keep the antiboise warm on low heat.
- Place the egg and yolk with the tarragon leaves in a measuring cup. Pour the vinegar mixture through a sieve into the measuring jug. Slowly pour in the melted butter and whisk with the hand blender to make a creamy sauce. Season the bearnaise sauce with salt and pepper.
- Place the gratins on 4 plates. Spoon the antiboise on and around the gratins. Top with the grilled asparagus and parma ham. Serve with the bearnaise sauce.
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