Here is a variation on the Mac and Cheese I wrote about back in September. For this one I made use of some English Cheddar we had left over from a cheese plate. The Asparagus was roasted in the oven at 450 for about five minutes with just a little salt, pepper and olive oil. To finish the dish, I tossed a little thinly sliced Jamon Serrano over the Asparagus.
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