This looks much fancier than it was. Amazing what a difference peeling the asparagus spears makes to your presentation!
Boneless duck breasts, slashed on the skin side, 7 minutes a side in a hot pan (skin side down first). Drain off the fat and allow the duck to rest, deglaze the pan with a splash of red wine.
A can of cannelini beans, drained and well-rinsed, mashed in a pot with a fork, seasoned with some olive oil, chopped garlic and dry rosemary.
Asparagus, zapped in the microwave, a spoonful of bought bearnaise sauce.
Very easy, very delicious, very impressive looking.