Grilled Asparagus with Quick Louis Dressing

Enough asparagus for number in camp
1 slice Serrano ham for each two asparagus spears
Salt & pepper
Olive oil
Mayonnaise
Bottled chili sauce

Split each Serrano slice lengthwise. Snap off woody ends of asparagus.

Wrap each asparagus spear with a half-slice of ham, spiraling it upwards but leaving the heads exposed. Brush the asparagus lightly with olive oil. Sprinkle with salt and pepper.

Cook on a hot grill until ham is crisp and asparagus tender.

Mix mayo with chili sauce to taste (2-3 tablespoons per cup of mayo). Serve sauce on the side.

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