Ingredients:
1 bunch of fresh asparagus
12 long, thin slices of Jamon Serrano
Juice of 1 lemon, preferably Meyer
Spanish Extra Virgin Olive Oil
salt & fresh ground pepper
Preparation Instructions:
1. Grill or Steam the fresh asparagus
2. Wrap slices of Jamon around each asparagus spear
3. Chill until cool
4. Before serving, drizzle with olive oil and lemon juice
5. Salt and pepper to taste
6. For a little more zip, sliver some Manchego or Garrotxa cheese & insert it between the Jamon & the asparagus
Buen Provecho!