Esparragos Trigueros con Jamon

• spanish extra-virgin olive oil
• 20 stalk thin asparagus
• 4 slice jamon serrano also known as 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.

olive oil, thin, jamon serrano also

Taken from www.delish.com/recipefinder/esparragos-trigueros-jamon-1 (may not work)