Ingredients required for this recipe is just a fresh bunch of asparagus, extra virgin olive oil, salt, pepper and 50 g of Jamon Iberico de Cebo de Campo ESPAUS.
1st. Grill the asparagus adding extra virgin olive oil, pepper and add just a little bit of salt. (Cook quickly over high heat on the grill)
2nd. Take each asparagus and wrap it with half of a slice of Jamon Iberico de Cebo de Campo ESPAUS.
3rd. Arrange four wrapped asparagus on a plate and add extra virgin olive oil on top.
4th. Ready to eat.
TIPS:: Avoid extra added salt because Jamon Iberico is already a salty product.
DO NOT use Jamon Iberico de Bellota as the flavour is much more intense.
Keep the asparagus warmed while wrapping them.