We thought we’d just have toast for lunch today. But as the day progressed and our appetites grew bigger, toast turned into this: One toast was spread with Roquefort, fat asparagus were laid on top with a scattering of fresh chives with their blossoms; the other was spread with lots of mayonnaise, then we added sliced hard-boiled eggs with s&p and fresh tarragon. Toast never tasted so good.

 

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