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When you’re short on food-prep time, fresh produce is a great time-saver. Now, I know that saying so goes against conventional wisdom. These days, you say “chop” to people, and a lot of them will say, “I don’t have time for that!” While I’ll grant you that a knife novice may take longer to chop things than would someone with some experience, chopping still doesn’t take that long, unless you’re preparing minced garlic for 100 (and even then, there are some handy tools to speed the cause).

A case in point: On Monday, I arrived home at 5:30, bag of CSA produce in hand. I walked the dog, then started dinner at 6 o’clock. At 6:20, I was eating, and my meal was delicious: a zippy asparagus and pasta dish (below) and a green salad that contained a pile of the field-fresh lettuce. The reason was that I had a plentiful supply of fresh produce. I made enough of a pasta dish for two servings, so that I had a delectable lunch for the next day. Here’s the recipe, made up as I cooked. It’s kind of a variation on the traditional broccoli, garlic and pasta dish whose name I can’t recall. Modify it to your own tastes!

Zippy Asparagus and Pasta

• 5 ounces medium pasta, about 2 cups (I used fusilli, but penne or ziti are among other possibilities)
• 8 asparagus spears
• 2 green onions
• 2 tablespoons olive oil
• Pinch red pepper flakes
• 2 tablespoons (at least) freshly grated Parmesan, or to taste

Bring pot of salted water to a boil. While you wait, rinse asparagus and onions. Break off any fibrous tips on asparagus, and cut into 1 1/2-inch lengths. Mince white part of green onions.

When water reaches the boil, add pasta and set timer for 7 minutes. Meanwhile, heat oil in small skillet over medium-high temperature. When oil is hot but not smoking, add asparagus, green onions and red pepper. Stir-fry 1-2 minutes. Set off heat.

Drain pasta and return to pan. Add asparagus mixture to pan and toss. Serve in pasta bowl with Parmesan over the top. Makes 2 servings.

Notes: I have no doubt this recipe could be increased to as many servings as you need. If you’re saving half for later, wait until you’ve reheated the dish before adding the grated cheese.