Celebrate Spring

Spring is coming to the Northern wing of the Abbey so I thought I would celebrate by putting on a special snacklet for everyone.

The gardener has bought in fresh juicy stalks of spring asparagus and I thought we could dip them into soft boiled egg yolk with 'soldiers' of lavishly buttered toast on the side. I have made some buttery hallandaise to go with it. To add to the sense of party I will open one of the Abbess's best bottles of sauvignon blanc because of its complimentary green, asparagus-y overtones.