A "bunch" of asparagus (normally available year-round)
olive oil
about 10 slices Capicola ham ripped into small pieces
salt and pepper, to taste

In a glass bowl or pan, combine olive oil (just eyeball it), asparagus and salt and pepper (you can add more after cooked, it just sticks nicely before) until well coated.

In a large pan, heat at about 7, when hot enough - you will know if you put a couple drops of water in and it evaporates quickly - put asparagus in pan. Cook for about 4 to 5 minutes until well browned and soft. Then put in your ham and cook for another 1 to 2 minutes until ham is well browned. Serve immediately.

Serves 4.

Submitted by: Olivia B.