A fresh crop of brand-new asparagus, the first of the season, inspired this almost 100-foot Diet Challenge lunch this weekend: a pile of freshly-picked, lightly steamed asparagus with mayonnaise (um, of unknown origin), with a salad cut from my cold frame and served up with a dressing made by a restaurant over on the coast (a little more than 100 feet away, but local-ish), and a slice of my super-duper apricot and walnut and other good stuff homemade breakfast bread and some Tillamook butter.The DH was away for the weekend and I couldn't let all that good asparagus go to waste, now, could I? Mmmmm...
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