Spinach, asparagus, and pancetta sauté

This summer I have signed up for a CSA (community supported agriculture) basket with Elmwood Stock Farm.  Basically you buy a share in a farm, and each week they bring you a bag full of fresh, seasonal produce.  Mine started three weeks ago, and it is awesome!  I'm really excited about trying new recipes all summer long based on what I receive each week.  What is in season right now, you ask?  Spinach, asparagus, strawberries, and lettuce.  Spinach is a vitamin power house, and it is easy to prepare.  This recipe is a quick favorite of mine and can be served over the grain of your choice (I used couscous).

Spinach, Asparagus, and Pancetta Sauté
Makes 1 serving

Quick tip:  Asparagus have that thick, woody stem at the end that you cut off before cooking.  Easier and more fun: Bend the asparagus, and it will snap at its natural woody base.  Discard the remainder.

4-5 asparagus stalks, chopped into 1-in pieces
3 handfuls of spinach, rinsed, de-stemmed and chopped
1 roma tomato, chopped
1/2 cup chickpeas, drained and rinsed (the rest of the can will keep in a closed container in the fridge)
2 tablespoons pancetta (Italian bacon)
1 clove garlic, minced
Salt and pepper to taste
Basil and parmesan to garnish (optional)

1) In a medium saucepan with a tight-fitting lid, add 2 tsp olive oil over medium-low heat.  Add the asparagus, tomato, pancetta, and chickpeas.  Allow to cook for five minutes.
2) Add the spinach and place the lid on the pan.  Cook until spinach is wilted, 3-5 minutes.  Stir in the garlic until fragrant, about 30 seconds.  Salt and pepper to taste.

Serve over grain or pasta of choice, and add basil and parmesan if using.