Dump chopped asparagus over raw diced pork, together with 4 ingredients, into slow cooker for a fresh spring dinner that disappears faster than anything else.

This slow cooker Amish-style asparagus pork pasta is the kind of simple, dump-and-go supper that fits right into a busy spring day on the farm or in town. It uses just six ingredients, starting with raw diced pork in the bottom of the crock and a good layer of fresh chopped asparagus poured right over the top. A creamy, comforting sauce forms as it cooks, and you toss in hot pasta at the end for a dish that feels like Sunday dinner but takes almost no effort. It reminds me of the church potlucks of my childhood, where a few pantry staples and whatever was fresh from the garden could turn into a meal that disappeared before you knew it.

Serve this asparagus pork pasta straight from the slow cooker or from a big, wide serving bowl so everyone can scoop deep and get plenty of sauce. It’s lovely with a simple side of buttered peas or green beans, and a slice of warm bread or dinner rolls to mop up the creamy juices. A crisp lettuce salad with a light vinaigrette balances the richness nicely. If you like, finish each bowl with a sprinkle of extra black pepper and a little more Parmesan for those who enjoy a saltier bite.

Servings: 6

1 1/2 pounds boneless pork (such as loin or shoulder), diced into 3/4-inch cubes

Place the raw diced pork in an even layer on the bottom of a 4- to 6-quart slow cooker.

Dump the chopped asparagus over the pork, spreading it out so it mostly covers the meat. This is your fresh spring layer.

In a medium bowl, whisk together the condensed cream of mushroom soup, chicken broth, salt, and black pepper until fairly smooth. These four simple ingredients will make the sauce.

Pour the soup mixture evenly over the asparagus and pork, letting it seep down between the pieces. Do not stir; leave the pork on the bottom and the asparagus on top.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the pork is tender and cooked through and the asparagus is soft but still green.

About 20 minutes before serving, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain well.

Gently stir the contents of the slow cooker to combine the pork, asparagus, and creamy sauce. Taste and adjust seasoning with a little more salt or pepper if needed.

Add the hot drained pasta to the slow cooker and fold everything together until the pasta is well coated with the sauce and the pork and asparagus are evenly distributed. Serve warm right away.

For a cheesier version, stir 1/2 to 1 cup grated Parmesan or shredded Swiss cheese into the slow cooker just before adding the pasta, letting it melt into the sauce. If you prefer a lighter dish, you can use a reduced-sodium condensed soup and low-sodium chicken broth, then taste at the end and season carefully. A handful of frozen peas or sliced carrots can be added on top of the asparagus for a bit more color and sweetness; keep the pork on the bottom so it cooks safely and stays moist. If you don’t have cream of mushroom soup, cream of chicken or cream of celery both work in a pinch, giving a slightly different but still very homey flavor. For extra Amish-style heartiness, you can swap the pasta for cooked egg noodles and stir them in at the end. Food safety tips: Always start with fresh, cold pork and keep it refrigerated until you’re ready to dice and add it to the slow cooker. Cut the pork into uniform pieces so it cooks evenly, and avoid using a slow cooker that is too large for the amount of food, as that can affect cooking temperature and time. Do not place frozen pork directly into the slow cooker; thaw it in the refrigerator first so it passes through the temperature danger zone quickly. Make sure the dish reaches a safe internal temperature of at least 145°F for pork, though it will usually go higher in a slow cooker. Refrigerate leftovers within 2 hours of cooking, and reheat thoroughly before serving.