Wrap asparagus with serrano slices; drizzle with olive oil, season with salt and pepper.
Place on a grill until serrano ham or prosciutto is golden brown; remove from heat.
Blend strawberries, sugar, balsamic and crushed red pepper flakes; season with a little pepper. Spread a layer of strawberry sauce on a serving plate, place asparagus on top, and sprinkle with Parmesan cheese.