And for luncheon?

first asparagusThe first asparagus of the season. How could I resist? The spears are surging up out of the ground now. I must remember to go up to the top vegetable garden every day from now on.

We also dined on purple sprouting broccoli (with a scrape of parmesan and a bit of balsamic vinegar), fresh goat’s cheese, a selection of chacuterie from the Vernoux butcher and courgettes with the first flush of marjoram, chilli and garlic.  We sat out in the sun getting almost sunburnt and catching up on news. Happy days.