Gratin with green asparagus and Parma ham

You will impress with this gorgeous dish. Replace the Parma ham with smoked salmon fillet or a handful of Dutch shrimps if you wish.

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


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.