Lunch on 1.10.14

Potatoes peeled and cooked in water with a knob of butter and salt.

Potato

Wash the asparagus, cut off the ends and peel a little. Bite-size cooked.

Asparagus

Wash, peel and cut the ingredients for the salad. Served with a lemon-olive oil dressing and goat’s cheese cubes.

Ingredients for the salad

Soft goat’s cheese

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