This appetizer can be prepared at home while the tomatoes roast — just keep refrigerated on board, then arrange on platter to serve. The tangy mustard herb dipping sauce adds just the right punch to the savory ham-wrapped fresh asparagus spears.
1 pound - Fresh asparagus spears
1 pound - Black Forest ham, very thinly sliced, but not shaved
3/4 cup - Mayonnaise
1/4 cup - Dijon mustard
1/2 teaspoon - Dried dill weed
1/2 teaspoon - Dried tarragon
1 tablespoon - Fresh lemon juice
Trim the tough ends of the asparagus spears. Wash and lay flat in a glass baking pan. Sprinkle with a small amount of water and cover with wax paper or plastic wrap. Microwave on high two to three minutes or just until crisp tender. Immediately, plunge into ice water for five minutes. Drain and dry with a paper towel. Wrap each asparagus spear with a slice of ham, keeping the green tips exposed. Place in a covered plastic container and refrigerate.
Combine the mayonnaise, mustard, herbs and lemon juice in a small bowl. Cover and refrigerate.