Asparagus With Cured Ham and Ribeiro Wine

• spanish extra-virgin olive oil
• 20 asparagus spears (think stalks)
• 4 slices spanish cured ham

1. Brush a large skillet or flat griddle with a little olive oil and heat over medium heat.
2. Divide the asparagus into 4 bundles of 5 stalks.
3. Wrap each bundle with a slice of ham.
4. Place the bundles in the skillet.
5. Cook the asparagus on each side until they caramelize slighty and the ham becomes crispy, 5-8 minutes.
6. Note: Be careful not to let the bundles over cook.
7. You want the asparagus to stay crisp and for the ham not to burn.
8. Try this Spanish dish with a glass of Godello or Treixadura from Ribeiro, a white wine region in Galicia where the dish comes from.
9. The balanced acidity of the wine complements the asparagus.

olive oil, spanish cured ham

Taken from www.food.com/recipe/asparagus-with-cured-ham-and-ribeiro-wine-418782 (may not work)