New recipe, May 9, 2013

Asparagus Salad with Poached Eggs and Tapenade Toasts from the June 2013 Cooking Light. What a lovely surprise! The asparagus has an orange vinaigrette, and the tapenade is really livened up by the use of some orange juice and fennel. We love this--it gets a 5!

Wine: Fire Road Marlborough Sauvignon Blanc 2012--nice match!