Our first wonderful neighbors in Trenchard Square were the N’s. Mr. N was T’s boss…(WHAT?? You lived next door to your boss?? Yeah, we got that a lot.) And Mrs. N was my mentor. It wasn’t awkward, AT ALL! In fact, all the fabulous qualities you hope for in a good neighbor (not to sound too State Farm-ish), were met and exceeded by this amazingly gracious family! Mr. N gave T a chance to see what a quiet leader looks like and Mrs. N taught by example, all the qualities leadership spouse should possess…plus, she was an amazing cook! I share with you now, one of my favorites: Asparagus and Parma Ham Gratin. Enjoy, and thanks Gigi!
Asparagus and Parma Ham Gratin
- 16 Asparagus Spears
- 8 Slices Parma ham
- 1 oz butter, softened
- 1 oz Parmigiano, freshly grated
- 5 T Olive oil
- 3 T Balsamic vinegar
- Arugula or gentle baby greens
- Fresh ground black pepper, to taste
Prepare asparagus by trimming off the lower parts and peeling the stalk (unless using young asparagus, which you can leave alone).In large frying pan, bring 1 c water to a steady simmer. Add the asparagus and simmer for 4 minutes, until bright green and just tender. Drain and set aside to cool slightly. Wrap 2 asparagus spears in a slice of Parma ham and place on foiled lined cookie sheet. Beat the butter and Parmigiano together, seasoning with pepper. Dot the cheese/butter mixture all over the wrapped asparagus and place under a hot broiler for 4 minutes, neil the cheese is bubbling. Whisk the olive oil and vinegar together and use half to dress the salad. Arrange the salad on 4 serving plates, then top with 2 bundles of asparagus. Drizzle the remaining dressing around the salad.
ps. get to know your neighbors – and walk away with a beautiful friendship and some delicious recipes…for a good life. v