Asparagus and Ham

Asperges au Jambon

Preparation info
  • Yield

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

This is the last Sunday dish we had in La Balme in May 1940, the day before we all left to go back to Paris because of Mussolini’s threats. Use fat white asparagus if you can; white asparagus must be almost overcooked, or moelleuse, as the term goes. If you have green asparagus, use the California jumbos and bring them to the edge of losing their al dente texture. This was a luxury dish in bourgeois households, eaten as a first course.