Spaghetti with Swiss Chard and Asparagus

Put a large pot of salted water on to boil. While waiting to boil, roughly chop the Swiss chard. Break off the tough ends of the asparagus (if you bend the stalk, it will naturally snap where it is tough). Discard or save for another use (such as in broth). Cut the stalks and heads into roughly one-inch pieces. Peel the cloves of garlic, and smash with the broad side of a knife.

When water boils, add the spaghetti. While it is cooking, heat olive oil in a frying pan over medium heat. Put garlic in the oil, and cook until it softens at the edges, about a minute. Add asparagus and Swiss chard. Season with salt and pepper and saute, stirring occasionally, until Swiss chard is wilted and asparagus is cooked, but with some bite, about 6 minutes. Remove from heat if it is done before spaghetti.

When it is cooked al dente, drain spaghetti and toss into the frying pan along with the butter and lemon juice. Return pan to heat, and toss with vegetables until butter is melted. Taste, and add more lemon juice or seasonings if desired. Eat immediately.