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* 12 asparagus spears
* 12 slices Parma ham
* 1 lemon, cut into small wedges
* Pinch freshly ground black pepper
Trim and blanch asparagus spears in boiling salted water for about 1
minute and then chill in an ice bath. Dry them with paper towels. Wrap a
slice of ham around each of the asparagus, leaving the tips showing.
Serve with lemon wedges and sprinkle with black pepper.