Asparagus, Poached Egg, Prosciutto, and Fontina Cheese Sandwich: Toasted home baked white-wheat blend bread slices topped with melted fontina cheese, steamed homegrown asparagus spears, a poached egg wrapped in thin slices of prosciutto, finished with homemade basil salt, homegrown chive flowers, freshly grated parmesan cheese, and a spring of fresh homegrown thyme. For this Beer Pairing, I took Mark Dredge’s advice from his newest book (released last month) “Beer And Food” and went with a Belgian Style Tripel, specifically Lickinghole Creek Craft Brewery’s Three Chopt Tripel Ale due to its hoppy lemon flavor from the American grown Sterling Hops and New Zealand grown Motueka Hops, the lemon tang went great with the egg while the carbonation cleaned up after the richness of cheese and yolk.