Bucket of Asparagus

Every Monday from now until November, we have our farm share distribution at the Woods in Williamsburg. Last Monday was the official start of the berry portion and Adam and I received the first item - a bucket of freshly picked, ready-to-eat asparagus. They were two times the size of any grocery bought asparagus. I experimented with eating it in different ways; raw, sauteed and baked, and was simply amazed at how juicy and fresh they tasted.  Below is one of the dinners I made this week. It consisted of a sauteed organic chicken (in bite size chunks), tons of asparagus, green pepper slices and onions combined with bow-tie pasta and tossed with olive oil, salt, pepper and red pepper flakes. We ate it with a crunchy baguette with olive tapenade and a green salad on the side.

I am excited to see what we will get next!