|1||asparagus — trimmed|
|25 g||parma ham|
|4-6||slices cream-cheese roll|
|rocket — and watercress to serve|
|3||figs — fresh, chopped|
|7 ml||lemon juice|
|7 ml||vinegar — balsamic|
|7 ml||vinegar — white wine|
|15 ml||fresh chillies — 573|
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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