This week's CSA includes:
1 Bunch Carrots
1 Bag Spinach
1 Bunch Asparagus
1 Bag Salad
1 Bunch Cilantro
1 Bunch Scallions
1 Bag Pea Shoots
1 Bunch Garlic Chives
Meat Choices This Week:
Whole Chicken, Half Chicken, Chicken Breast,
Chicken Leg/thighs, Pork Chops, Ground Pork, Bacon,
Country Ribs, Spare Ribs, Hot And Sweet Italian Sausage
Letterbox CSA Week 4, May 17, 2018
Cooking asparagus in the skillet concentrates its flavor rather than diluting it, as steaming or boiling can.
from Edna Lewis via Saveur Magazine
1 lb. asparagus
1 tbsp. unsalted butter
Salt and freshly ground black pepper
Rinse asparagus in cold water and trim off tough ends of stalks. Put butter in a heavy skillet with a tight-fitting lid and heat until butter is foaming. Lay asparagus in the pan and shake from side to side to coat asparagus gently with melted butter; cover tightly and cook over medium heat for 3 minutes. Check asparagus and turn as needed to make sure the stalks cook evenly and don't burn.
Continue cooking 5 minutes longer, or until asparagus is tender but still crisp and bright green. Season to taste with salt and pepper and serve hot.