Directions:

1. Place a large pot of salted water to boil. Fill a deep bowl with ice and cover half way with water, set aside. Trim the ends off the asparagus. Once the water comes to a boil add the asparagus and cook until they turn bright green 1-2 minutes. Quickly remove the asparagus and add them to the ice water. Once the asparagus are cold, remove them from the ice water and pat them dry with paper towels.
2. Lay a piece of the Serrano ham on a clean work surface. Lay an asparagus spear in the end of the Serrano ham and roll the ham around the asparagus. Repeat this step for all the asparagus. Set aside.
3. Add the yogurt, goat cheese, red bell pepper, paprika, salt and pepper to a food processor. Puree until smooth. Spoon the puree into a serving bowl. Drizzle olive oil over the puree. Serve with the asparagus.