Great finger food or side dish. Also, great with brunch.
-6 slices serrano ham/prosciutto
-12 asparagus spears
Preheat oven to 400 F.
Put half of the olive oil in a roasting pan that will hold the asparagus spears in a single layer and swirl it around so that it covers the base. Cut each slice of ham in half lengthwise. Trim the ends of the asparagus spears, then wrap a slice of ham around the stem end of each spear. Place the wrapped spears in the prepared roasting pan and lightly brush the ham and asparagus with the remaining olive oil. Season the spears with pepper. Roast the asparagus spears in the oven for about 10 minutes, depending on the thickness of the asparagus, until tender but still firm. Do not overcook the asparagus spears because it is important that they are still firm, so that you can pick them up with your fingers. Serve the roasted asparagus piping hot, and drizzle on balsamic for extra flavor.