Name: Asparagus and Parma ham salad with fig vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Cuisine
Ingredients: 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

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Ingredients (9)

1	asparagus — trimmed
25 g	parma ham
4-6	slices cream-cheese roll
	rocket — and watercress to serve

VINAIGRETTE:

3	figs — fresh, chopped
7 ml	lemon juice
7 ml	vinegar — balsamic
7 ml	vinegar — white wine
15 ml	fresh chillies — 573

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Method:

Vinaigrette:
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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