with Serrano ham and Jarlsberg®
- 12 medium asparagus spears
- 12 slices Serrano ham
- 100 g Jarlsberg®, grated
Peel the asparagus and cook in boiling salted water for 1-2 minutes, depending on thickness. The asparagus should be bright green and not-quite tender. Transfer to a bowl of ice water, then drain and pat dry. Wrap a slice of ham around each asparagus spear and sprinkle with the grated Jarlsberg®. Broil in the oven until cheese is hot and golden. Serve immediately.
Serve with toasted or grilled crusty bread rubbed with garlic, topped with ripe tomatoes, a drizzle of good olive oil and sprinkled with sea salt.