Asparagus gratin with pork shoulder steak

Ingredients (4 servings):

• 4 Aviko Gratins Cream & Cheese
• 1 tomato
• ½ green chili pepper
• 2 sprigs of flat leaf parsley
• 16 white asparagus
• 4 pork shoulder steaks of 150 g each
• 2 heads of radicchio
• 1 tbs of white wine vinegar
• 1 red pepper
• 50 g samphire

Method

Preparation: 25 minutes
Oven: 20-25 minutes

• Blend the tomato, chilli pepper and parsley to form a fine salsa, in the kitchen machine. Add salt and pepper to taste.
• Prepare the gratins in accordance with the instructions on the packaging. Peel the asparagus and cut off the woody ends. Also cut the tips off 8 asparagus and put them aside.
• Brush the pork steaks and asparagus with 4 tablespoons of olive oil and sprinkle with salt and pepper. Grill the asparagus on a hot barbecue until just done, in approximately 12 minutes. Also grill the pork shoulder steaks on the barbecue for 4-5 minutes on each side until browned and just done. 
• Halve the radicchio heads. Brush the cut sides with 1 tablespoon of olive oil and grill the heads for 30 seconds; they must remain crunchy. Remove a few leaves from the heart of the radicchio heads. Mix these with 1 tablespoon of olive oil, the vinegar and salt to taste.
• Cut off a 2 cm piece from the bottom of the grilled asparagus and put them aside. Slice the red pepper
  into 8-12 thin rings.
• Slice the steaks and place them on 4 plates together with the asparagus, the dressed radicchio leaves and the samphire in the form of a ‘bouquet of flowers’. Top with the tomato salsa and garnish with the pepper rings.
• Place the gratins on 4 small plates. Garnish with the pieces of grilled asparagus and the raw asparagus tips.

Tip: Also briefly grill the samphire on the barbecue to soften it slightly.
Tip: Add a dry rub (spice mix) to the pork shoulder steaks and asparagus before grilling, for extra flavour.