Asparagus with Serrano Ham

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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Directions

  1. Cook 1 bunch asparagus (trimmed and peeled) in salted boiling water until crisp-tender, 2 minutes. Drain and let cool, then pat dry. Wrap each spear with a slice of serrano ham. For the dip: Puree 1/2 cup mayonnaise with 1/4 cup roasted red peppers, 1/2 teaspoon sherry vinegar and 1/4 teaspoon hot smoked paprika.