Stuffed Baby Peppers with Asparagus, Prawns and Figs

7-8 Asparagus (Cut in to three, 2 inches from the top part of the stem, and the rest equally in to 2)
2 tablespoon of olive oil
8-10 Medium size prawns (chopped small)
1 firm fig chopped and sautéed in olive oil for 2-3 mins
2 clove garlic crushed
1 tablespoon of white wine vinegar
Salt to taste

Asparagus Sauce

Asparagus stems (Bottom part of the stem from above)
½ cup milk
1 tablespoon cream cheese
1 teaspoon white wine vinegar
½ teaspoon brown sugar
1 sprig rosemary

Boil water with asparagus stems, rosemary and salt for 3-4 mins, transfer it to cold water to rest for a few mins. Transfer the stem (discarding the rosemary) in to a blender with milk, cream cheese, sugar, white wine vinegar and salt to taste and blend it to a smooth sauce.

Red pepper sauce

1 large red pepper
3 tablespoon olive oil
1 tablespoon grated parmesan
1 pinch of dried rosemary

Roast the pepper over a skillet and discard the skin. Blend the pepper and all the other ingredients to a smooth paste.

Method

Cut the top part of the pepper, scoop the seeds and the white part and place them on a baking tray. Take a heavy bottomed pan and on a medium heat, sauté the garlic in olive oil for a few mins, and then increase the heat and add the chopped prawns and cook for 3 mins and add chopped asparagus (the middle part) and cook for a minute and then add the vinegar and the figs and take it off the heat in 1 minute. Mix the sautéed prawns with the asparagus sauce (mentioned above) and its ready to fill. Fill the pepper and then place the top part of the stem(coat a thin layer of olive oil) and bake it at 250 degrees for 5 minutes. When you plate it, first layer the plate with red pepper sauce and then place the baked peppers as shown in the pic.