1 can White Asparagus Spears, drained
4 oz sliced Serrano Ham
3 oz Zamorano cheese (or Aged Manchego)
1/4 cup L'Estornell Organic Extra Virgin Olive Oil
Splash of Albarino, or other white wine
Sprinkle of sea salt and fresh black pepper
Drain and pat dry spears. Tear strips off serrano ham and wrap around seasoned spears, and place in lightly oiled pyrex baking dish. Bake in oven at 400 for about 7 minutes. Add sliced cheese down the center of pan, covering each spear over its center, and broil until cheese browns.
Serve immediatly with toast points or as a side dish.