One of my all time favorites. I had some leftover asparagus and some serrano from a paninni recipe so what better way to use them both together?

Makes 16 spears

Ingredients

8 slices of serrano ham
16 asparagus spears
coarse sea salt and freshly ground black pepper

For Aioli sauce
1 large egg yolk at room temperature
1 TBs. of white vinegar or lemon juice
2 large garlic cloves
10 TBs. of extra virgin olive oil
sea salt and freshly ground black pepper

Preparation

1. Preheat oven to 400°s;F
2. Place the egg yolk, vinegar, garlic into a food processor. Blend until smooth and with the motor still running, begin to add the olive oil.
3. Blend until the sauce emulsifies. Season with sea salt and freshly ground pepper to taste.
4. Drizzle some olive oil on a roasting pan or heavy cookie sheet.
5. Cut the serrano pieces in half, lengthwise.
6. Trim the rough ends of the asparagus. I like to just snap them. Nature’s provided you the perfect snapping point.
7. Wrap each asparagus spear with a slice of serrano.
8. Place the spears into the sheet or roasting pan, being careful not to crowd the pan.
9. Drizzle with olive oil and season with coarse sea salt and freshly ground black pepper.
10. Roast for 10 mins. or so, depending on thickness of the asparagus.
11. Plate with Aioli dipping sauce.

Part of a Tapas Menu

Also try:
1. Spicy Potatoes
2. Salmon with Mojo sauce

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