White Asparagus, Rocket, Fresh Figs on a bed of Parsnip Purée

My family adores fresh figs!  I recall the first time I said to John that I was preparing an antipasto with fresh figs and his facial expression was a grimace.  His memory of figs were the dried ones and possibly not so good.  But, like a dutiful husband he tried the fresh version and loved it!  A fresh fig can taste like a mix of a peach and a strawberry.  Figs with light brown to violet or greenish brown in color are the best ones to eat. They provide more fiber than any other common fruit or vegetable. The fiber in figs is both soluble and insoluble (important for good health). Figs can be used as an appetizer, in a main dish or as a dessert.
 
Serves 2
white asparagus, woody stems trimmed
2 small parsnips, peeled and roughly chopped
baby rocket
2 – 3 fresh figs, quartered
extra-virgin olive oil
crumbled Stilton cheese
salt and freshly ground black pepper
fresh lemon juice

First, cook parsnip in a saucepan covered with water and bring to a boil. Cook until the parsnips are fork tender, about 5 minutes. Remove from pan and place parsnips in a blender or food processor and blend with just enough cooking liquid to make a smooth paste.  Set this aside.

Using a vegetable peeler, place the asparagus on a work surface and peel from the tip to all the way down to the bottom. Turn the spear over and repeat on the other side. Place the peeled asparagus in a bowl and repeat with the remaining spears.  When finished, toss shaved asparagus with a bit of lemon juice and a plash of olive oil.  Add rocket, season with salt and freshly ground black pepper and toss again.  You may need to add more olive oil just to lightly coat the asparagus and rocket.

To serve, divide parsnip purée between plates.  Top with asparagus and rocket mixture.  Add figs and Stilton cheese.  Drizzle with more olive oil and a splash of lemon juice.  Season with freshly ground black pepper.


The Culinary Chase’s Note:  The sweetness from the parsnip purée compliments the spicy flavors from the rocket and asparagus.  This will definitely be made again!  Enjoy.

3 Comments

  1. Marina@Picnic at Marina on June 20, 2012 at 04:59

    Such a beautiful and delicious dish! 🙂



  2. The Culinary Chase on June 20, 2012 at 12:19

    Thank you and tanks for visiting my blog Marina! Cheers!



  3. Tori on August 11, 2014 at 18:38

    Haaaahhh. I’m not too bright today. Great post!