Italian ham and asparagus

Ingredients

• 1 bundle of fresh asparagus
• 6-8 slices of Mortadella, or Capicola (prosciutto will as well)

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Preparation

• In a large pot, boil water with a good amount of salt. Take the asparagus and snap off the ends. (hint; if you just lightly bend them they will snap at the tough stuff you don't want to eat)
• Boil the asparagus for a couple of minutes until tender, and immediatley put them into an ice bath. This will keep the green color.
• Wrap the asparagus in the ham, and cut into 1 inch pieces.

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