It’s healthy and green. Perfect for a springtime lunch.      

An impromptu (late) dinner for 4, on a sunny May evening. I usually have an idea of what we will have for dinner no later than during the afternoon. Not today… So, a look around the fridge, which is luckily full of spring veggies, and here is what’s on the menu: Eggs and asparagus salad
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Cucumbers (can take some of the seeds out to stuff more cheese) Cream cheese like philadelphia or goat cream cheese will do great too Cherry tomatoes cut in halves Pepper or other spices And it’s yummie and healthy! Recipie inspired by a post on Pinterest