This was a simple but satisfying lunch that I made for myself. My inspiration was fresh asparagus from my mother-in-laws garden. This container was perfect to showcase it.
Container: LunchBots Trio
Top Left: Campanelle pasta with a little olive oil and peas
Top Right: Green grapes
Bottom: Cooked asparagus with lemon zest and toasted hazelnuts
Eclectic Lamb 
A lunch I would enjoy!!! Nice that they still have asparagus this time of year. I also wanted to say it is very special that you make “back to school” lunches for our niece and nephews – they are blessed to have such a thoughtful aunt.
Thank you so much for your kind words Mary Lee. I love being an Aunt. The asparagus is from awhile ago, I finally got around to publishing that bento.