- 12 asparagus spears
- 12 slices Parma ham
- 1 lemon, cut into small wedges
- Pinch freshly ground black pepper
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.
Recipe courtesy Danny Boome
Recipe courtesy of Rachael Ray