From Asparagus to Zucchini:
A Guide to Cooking Farm-Fresh, Seasonal Produce

This cookbook is an indispensable, nationally renowned resource for people who want to make the most of local and seasonal produce.

FEATURED RECIPE

Pasta with Asparagus and Wild Greens

by Edith Thayer, Vermont Valley Community Farm member

10-12 ounces pasta (any short shape)
1 pound fresh asparagus
1-2 tablespoons olive oil
2-3 cloves garlic, minced
6-8 ounces dandelion, arugula, or watercress greens, thick stems removed, greens coarsely chopped
1/2 cup freshly grated Parmesean, feta, or crumbly goat cheese
salt and freshly ground peppe to taste


Cook pasta according to package directions and drain. Trim woody ends from the asparagus spears. Cut spears into 2-inch long pieces. Heat oil in a medium skillet, add garlic, and cook over low heat for a minute or two. Add asparagus and a tablespoon or two of water. Cover and steam until the asparagus is done to your liking but still bright green. Add the greens, cover, and steam just until wilted slightly, about a minute. Toss this mixture with the hot pasta and cheese in a serving bowl. Season with salt and pepper and serve at once. Makes 4-5 servings.

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