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We joined a new CSA this year.
In the past, we’ve belonged to a certified organic farm that is 40 miles away. We loved the food and the farm, but almost never participated in the open farm days and other member perks. It’s just too far away to be practical.
This year, a nearby farm and orchard from which we buy produce regularly started a CSA. We were thrilled and joined right away.
Our first box arrived this week, stuffed with spinach, spring onions, spring mix, and four pounds of asparagus.
Oh, how we love some fresh asparagus.
There were probably a hundred different recipes that we could’ve made, but we made the following one twice. It was so good the first time around that I couldn’t think about eating the asparagus any other way.
- 2 pounds asparagus spears
- Olive oil
- 2 tablespoons butter
- 5 spring onions, sliced
- 8 oz sliced mushrooms
- ½ cup white wine (we used Holland House white cooking wine)
- 1 jar prepared alfredo (we used Ragu’s light alfredo the first time and Bertolli’s 3 cheese rosa the second time)
- 15 large cheese ravioli
- Parmesan cheese
- Prepare asparagus by cutting it into 2-inch pieces and discarding any segments that are tough or woody.
- Arrange in a single layer in a bar pan. (You can use a cookie sheet but juices may drip off of the sides in the oven.)
- Drizzle with olive oil.
- Roast at 400 for 15 minutes or until crisp-tender.
- Prepare cheese ravioli according to package directions.
- Melt butter in a large skillet or medium pot over medium heat.
- Add mushrooms and onions and saute for 5 minutes.
- When the asparagus is done, add it to skillet with white wine.
- Heat until most of the wine has evaporated, then pour in the jar of alfredo sauce and simmer until the ravioli is done.
- When the ravioli is done, gently stir it into the sauce mixture.
- To serve, sprinkle with grated Parmesan cheese.
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