Weekend Breakfast-at-Camont. Asparagus & HAM

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... Read More