We took a break tonight from working through the mounds and mounds of lettuce in last week’s CSA for the two top jewels (for me): purple asparagus and goat cheese.

I was worried about the asparagus, which had been standing in a shallow cup of water in the refrigerator since last Friday. I threw one stalk away, but the others seemed firm enough still to grill. I brushed them lightly with olive oil, seasoned them with sea salt, and tossed them on the grill when the chicken breasts had reached 155 degrees. The timing was perfect — the asparagus was finished just as the chicken hit 165.

But the pièce de résistance was definitely the goat cheese I sprinkled on top. Truly farm fresh, and really soft and creamy, it was the perfect complement to the asparagus. I was tempted to eat more than my share.