Serves 2
Preparation time 20 minutes
Cooking time 10 minutes

• 1 small pack of fresh green asparagus, trimmed
• 25g Parma ham
• 4-6 slices cream-cheese roll
• rocket and watercress, to serve

Vinaigrette

• 3 fresh figs, trimmed and chopped (or use dried figs)
• 7ml lemon juice
• 7ml balsamic vinegar
• 7ml white wine vinegar
• 15ml olive oil

 

1 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.

2 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.

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

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

Text and image: Ideas magazine