- 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 of Danny Boome
Recipe courtesy of Anne Burrell