Method

Preparation: 20 minutes
Oven: 20-25 minutes

• Preheat the oven to 220 °C. Place the gratins on a baking tray and brush them 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 them 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 on a plate.
• Remove the gratins from the oven and divide them over 4 plates. Divide the asparagus and a little arugula on top. Sprinkle with the pine nuts.
• Dress the rest of the arugula with the 4 remaining tablespoons of olive oil, salt and pepper. Spoon the arugula salad into the plates with the gratins.