Ingredients
- 12 asparagus spears
- 12 slices Parma ham
- 1 lemon, cut into small wedges
- Pinch freshly ground black pepper
Directions
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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By gracielou_22
on August 24, 2011
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Thank you so much! Before this recipe, I stuck the asparagus through the ham, but now I know the right way to do it!
By sdha4_9858582
Bronx, NY
on April 12, 2008
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Simple fast and pretty, just my speed.
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