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Asparagus and Parma Ham with Fig Vinaigrette
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Asparagus and Parma Ham with Fig Vinaigrette
Welcome your guests to the table with asparagus dressed with a sweet vinaigrette and garnished with slices of fig. Everything can be prepared ahead, then arranged on the plates just before the meal.
- Preparation time: 20 minutes
- Cooking time: 8 minutes
-
Total time:
28 minutes
Serves: 6
Ingredients
- 500g asparagus
- 6 Waitrose Ready to Eat Dried Figs
- 6 tbsp extra virgin olive oil
- Juice and finely grated zest of ½ lemon
- 150g pack Chavroux goat's cheese
- 2 x 80g packs Waitrose Riserva Parma Ham
Method
- Prepare the asparagus by trimming about 2cm off the coarse stems. Then place in a pan of boiling water and simmer for 5-6 minutes until just tender. Drain and refresh under cold running water, then cover with clingfilm and chill until needed.
- To prepare the dressing, finely chop 3 figs and place in a small pan. Cover with boiling water and simmer for 2 minutes. Remove from heat, drain and cool for 2 minutes. Place in a bowl and stir in the olive oil, lemon juice and zest. Season generously with black pepper, cover and chill. Thinly slice the remaining figs, wrap in clingfilm and chill.
- Assemble up to 20 minutes before the meal. Cut the asparagus in half lengthways and divide between 6 plates in a row or stack. Stir a little freshly ground black pepper into the goat's cheese and then spoon it over the asparagus. Roll slices of ham together in loose rose-like circles and place on the cheese. Arrange a few fig slices around the edge of each plate. Just before serving, whisk the fig dressing and drizzle a generous amount over the asparagus, cheese and Parma ham. Season with freshly ground black pepper and serve immediately.
Cook's tips
You could also use a ready-made dressing, such as Waitrose Perfectly Balanced Balsamic and Red Pepper Dressing.
Comments
This recipe was first published in Sat Nov 01 00:00:00 GMT 2003.
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