The Headhouse Market

On Sunday we stopped by the Headhouse Market on opening day: http://www.thefoodtrust.org/php/headhouse/

Picked up the following:

• Strawberries
• Baby bok choy
• apples
• spinach
• Asparagus
• Asiago bread

 So far we've used the asparagus and bread.  Here's how:

Bread - cut into bite sized pieces and toast them in the toaster oven.  Rub both sides with a cut garlic clove.  Chop up a tomato, add salt and pepper, 2 tbsp olive oil, 2 tbsp balsamic vinegar and a sprinkle of either fresh chopped basil or dried oregano depending on which you  have available.

Asparagus with Lemon Pepper Pasta
Wash asparagus thoroughly.  It was quite sandy this weekend, so I had to first peel the leaves off the stalk and then soak in water and mix it up for a minute or two to try and get as much sand out of the heads as possible.   Cut into bite sized sections.
One bag Trader Joe's Lemon Pepper Pappardelle pasta.  Cook al dente.
After you drain the pasta, return the pot to the burner on medium high heat.  Add the chopped asparagus and 1/4 cp of water and steam for 3-4 minutes to desired firmness.  Drain asparagus and return the pot to the burner on medium heat.  Add 2tbsp olive oil and 1 clove chopped garlic.  Toast for 10 seconds and then add the asparagus, papardelle, and juice of 1/2 lemon.  Toss with grated parmesan cheese, and enjoy.