Featured Pinch Tips Video
- fresh asparagus spears per person (number depends on size of spears)
- 1 slice
- ham lunchmeat per person
- olive oil
- 1 small pinch
- fine sea salt per "raft"
- 1 pinch
- fresh ground black pepper per raft
- 1 tsp
- freshly grated/shredded parmesan cheese per raft
1Line a rimmed baking sheet with foil. Spray foil lightly with olive oil baking spray or use a paper towel, dipped in a little olive oil, to lightly grease the foil. Set aside.
2Wash and trim woody cut ends of asparagus; place on paper towels and pat dry.
3Cut each slice of ham in half lengthwise. Make 6, evenly spaced, vertical slits in each piece, carefully avoiding the edges.
4Weave asparagus stalks through each slit, using as many stalks as will fit without tearing the ham (if it tears, you can "patch" it with a small piece of ham placed over the tear,) placing each "raft" on prepared foil lined baking sheet.
6Bake at 425ºF for 15 minutes (20 minutes for large spears.)
7Remove from oven, sprinkle parmesan cheese lightly over all; return to oven for 2 to 3 minutes, until cheese is melted. Serve.
8Cover and refrigerate leftovers. May be assembled, covered with plastic wrap and refrigerated up to 1 day ahead. Preheat oven and bake, uncovered, as directed.