Asparagus and Parma ham salad with fig vinaigrette

2 servings Prep: 20 mins, Cooking: 10 mins
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As delicious and decadent as it sounds!

By Food24 May 04 2015
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Ingredients (9)

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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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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