Asparagus cannelloni with Red Pepper Sauce (Canelones de Espárragos con salsa de pimientos)

6 slices of cooked ham
12 white asparagus canned
mayonnaise
Manchego cheese
Piquillo pepper sauce

Spread the asparagus on paper towels to absorb the excess of water.

Roll the slices of ham on a plate, add a teaspoon of mayonnaise and spread all over the slice. Add two asparagus in the center and roll up.

Place in heatproof dish. Add grated manchego cheese on top, and heated with a burner or au gratin in oven.

Pour some sauce over the cannelloni and serve.