This iconic three-ingredient Spanish appetizer is an addictive finger food that's just salty and porky enough to go great with drinks.

Source: Midwest Living

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Recipe Summary

total:
30 mins
Servings:
20
Yield:
about 25 spears
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add asparagus; cook 1 minute. Transfer immediately to a bowl of ice water to quickly cool. Pat with paper towels until very dry. (You can wrap the asparagus in paper towels and store in a resealable plastic storage bag in the refrigerator overnight.)

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  • Cut ham slices in half lengthwise to create strips. Wrap each asparagus spear in two half-slices of ham. Brush with olive oil. Prepare a gas or charcoal grill for direct cooking over medium heat. Place asparagus on rack; grill, covered, until lightly charred, 2 to 3 minutes. (Or, you can crisp the asparagus under the broiler.) Serve warm or at room temperature.

Tips

Serrano is a specialty ham from Spain. It's available at some specialty markets, but if you can't find it, prosciutto is a great substitute with a similar flavor for less money.

Nutrition Facts

36 calories; fat 2g; cholesterol 6mg; carbohydrates 1g; insoluble fiber 1g; sugars 1g; protein 4g; vitamin a 214.3IU; vitamin c 1.6mg; niacin equivalents 0.3mg; folate 14.7mcg; sodium 221mg; potassium 57mg; calcium 7mg; iron 0.8mg.
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