Greek Shrimp and Asparagus Risotto

A coworker sent me this recipe from Cooking Light and I thought it would be a good way to shake things up with what Randy tells us may be the last of the asparagus (sniff, sniff...). Definitely a winner!

Don't be afraid to add extra dill, lemon juice and asparagus, and keep your eye on the asparagus and shrimp so they don't get overcooked... the crunchy asparagus really makes the texture in this dish.

Asparagus, Goat Cheese and Lemon Pasta

I used this week's awesome asparagus to make this spring-y, bright, and ridiculously easy pasta dish that I saw on Bon Appetit and Smitten Kitchen. This is a great weeknight recipe, as it requires one pot (to cook the pasta and asparagus) and a no-cook sauce.


I used half of a container of the Pipe Dreams goat cheese that I order through Star Hollow Farm, the asparagus from my CSA box, and some tarragon I had growing in a pot on my roof. I think you could use basil as an alternative, if you wanted. I served it with a green salad using the red Cherokee lettuce and hothouse tomato from last week's share. Delicious!