It wasn't a lot, but it was just enough to make a topping for a home-made pizza (which also had tomatoes macerated in balsamic vinegar, and shaved Parmesan cheese).
There is lots of Lettuce available now, so we have had that a couple of times. On one occasion Jane made a really superb salad-dressing for it, using St.Agur soft blue cheese. She made plenty of it so there was enough to spoon some of it over the Ribeye steaks that the salad was accompanying.
"Can-Can" (L) and "Marvel of Four Seasons" (R)
We had one more batch of Asparagus this week.
The experiment with storing the cut Asparagus in the herb-keeper worked well, by the way. It kept the spears nice and fresh, and it was easy to keep adding a spear or two whenever they became ready. Our last batch was 12 spears, which is plenty for a 2-person serving.
This is my entry for Harvest Monday, hosted on Daphne's Dandelions