1 bunch fresh asparagus spears
12 long, thin slices of jamón serrano
Juice of 1 lemon
extra virgin olive oil
salt and freshly ground pepper
1 heaping tbsp chopped yellow or orange bell pepper
Steam fresh asparagus or drain wild asparagus. Wrap slices of jamon around a small bunch of asparagus. Chill until cool. Before serving, drizzle with extra virgin olive oil and lemon juice. Season with salt and pepper to taste.
Recipe courtesy of Spain GourmeTour magazine.