White Asparagus with Serrano Ham

Drain the asparagus well. Wrap each spear in a slice of Serrano ham. Prepare the bechamel sauce (in a saucepan, heat the flour and butter for a few minutes until it starts to brown. Slowly add the milk, stirring constantly until it thickens. Add more milk if necessary to create a smooth consistency. Add salt and pepper to taste.) Place the wrapped asparagus spears in an oven dish, pour the sauce over and sprinkle with cheese. Grill in the oven until golden. Garnish with vegetables and serve.

recipe and photo courtesy of Consorcio del Jamón Serrano Español