Asparagus and Parma ham salad with fig vinaigrette

Recipe from: 19 November 2015
recipe, salad, asparagus, parma ham, fig, dressing

Ingredients 10
Servings 2
Time 00:20


  • 1
    small pack of fresh green asparagus, trimmed
  • 25
    Parma ham
  • 4-6
    slices cream-cheese roll
  • rocket and watercress, to serve
  • 3
    fresh figs, trimmed and chopped (or use dried figs)
  • 7
    lemon juice
  • 7
    balsamic vinegar
  • 7
    white wine vinegar
  • 15
    olive oil



Put the figs into a saucepan with 60ml water. Simmer for a few minutes until the figs are soft. If using dried figs, add 100ml water.

Remove from the heat and press through a strainer. Discard the skins. Whisk the lemon juice, vinegars and olive oil into the fig purée and season to taste.

Simmer the asparagus in a little water for two to three minutes, until just tender. Drain then refresh in cold water.

Halve the asparagus lengthways and arrange onto a platter. Add the ham, cheese, rocket and watercress. Drizzle with the vinaigrette. Serve immediately.

Image and text: Ideas magazine.

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Read more on: recipe  |  asparagus  |  salad  |  light meals  |  dressing

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