Cook asparagus in a pot of boiling salted water, uncovered, until crisp-tender, about 8-10 minutes.
Meanwhile, heat the oven at 200°C and oil a casserole dish.
Drain the asparagus and then transfer to the casserole dish.
Wrap the asparagus in the Parma ham slices (3 asparagus per slice), sprinkle with plenty of grated Parmigiano Reggiano and season with black pepper.
Cook in the oven for 15-20 minutes.
*All information included in this recipe has been provided by Italia Formaggi.