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We made chicken salad with lots of lemon zest, piled it on mayonnaise-smeared toast with crisp bacon slices, then added asparagus and scallions dressed with olive oil and s & p. The hot weather has brought on those grassy green spears in a big way, so we are going to eat them while the eatin’s good. Maybe we’ll take our sandwiches down to the river and have a little picnic.

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