Preparation time 20 minutes
Cooking time 10 minutes
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