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.
