16 thin slices cured meat (I used Serrano ham)
16 medium asparagus spears
3-4 stalks celery
2 roasted red capsicum
handful rocket leaves
1 tablespoon olive oil
1 small red onion, finely chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 tablespoon honey
sea salt and freshly ground pepper
Relish: Put the oil and onion in a small saucepan with a good pinch of salt, cover and cook until very soft. Add the remaining ingredients and cook gently until reduced to a very thick paste. Cool.
Snap the tough ends off the asparagus and trim on the diagonal. Peel the celery to remove the strings and cut into pieces half the length of the asparagus then into batons about 1 cm wide. You need 16.
Blanch the asparagus and celery in boiling salted water until tender, but still with a little crunch. Refresh in iced water then drain well and pat dry on kitchen towels. Cut each capsicum into 16 slices. You need 32 slices.
To assemble: Spread one side of each piece of cured meat with a little relish. Place one piece each of asparagus and celery, 2 slices of capsicum and a few rocket leaves on the end of each piece and roll up tightly. Arrange on a serving platter. Makes 16 rolls
Pantry note: Roasted red capsicums are available at the deli counters or in jars at all good supermarkets and food stores.