Schinkenspeck Wrapped Spears
The smoked flavors of cured ham with tender vegetables in a light mint dressing. Serves 4.

Ingredients:
8 fresh green asparagus spears, trimmed
4 thin broccolini spears, trimmed
1 yellow pepper, seeded and cut into julienne strips
8 thin slices of cured Freybe Schinkenspeck Ham
1 tbsp (15 ml) minced fresh mint leaves
1 tbsp (15 ml) minced fresh parsley
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) freshly squeezed lemon juice

Raspberries
Salt and freshly ground black pepper to taste

To prepare:
1. Blanch asparagus and broccolini in boiling water for 2 minutes; plunge into cold water to stop the cooking. Drain and pat dry.

2. Divide asparagus, broccolini, and yellow pepper strips among 4 plates. Wrap each pile with 2 slices of Schinkenspeck to form bundles.

3. Blend remaining ingredients in a small bowl. Drizzle dressing over bundles and garnish with fresh mint and fresh raspberries if you wish. Serve immediately.