Ingredients Jump to Instructions ↓

  1. 12 asparagus spears

  2. 12 slices Parma ham

  3. 1 lemon, cut into small wedges Pinch freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Trim and blanch asparagus spears in boiling salted water for about 1 minute and then chill in an ice bath. Dry them with paper towels. Wrap a slice of ham around each of the asparagus, leaving the tips showing. Serve with lemon wedges and sprinkle with black pepper.


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