It begins here, with two good ingredients.
Ham- Eric Ospital’s Ibaiona brand from the Basque Country.
Asparagus- local, just picked and carried to the market so fresh it snaps.
This week, my Kitchen Godmother, Vétou Pompele, came by for weekend breakfast (a decidedly not French event) and asked me what I would make for her.
I grabbed a copy of my first cookbook that chronicled my early days sailing on the Julia Hoyt and said,
“Your Asparagus and Ham dish, of course”.
She had forgotten about what was long one of my favorite dishes. It’s easy. When you cook everyday, EVERY DAY, that’s a lot of recipes under the bridge. We have both forgotten half of the wonderful dishes we cooked together over years of sailing the canals and rivers of France on the Julia Hoyt. This was always one of my Spring favorites, because unlike my life BF (Before France), asparagus is a once a year event, a few scant weeks of spear-ful delight.