20 Cipollini onions, peeled
1/2 C olive oil, split
12 lollipop lamb chops, cleaned and patted dry
1 Tbsp. kosher salt
1/2 tsp. cracked black pepper
Preheat oven to 400 degrees F/204 degrees C.
Toss onions in 1/4 cup olive oil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Place on baking sheet and roast until tender (approximately 20 minutes).
When onions are nearly done, toss lamb with remaining 1/4 cup oil, 2 teaspoons salt, and last 1/4 teaspoon of pepper.
Place all on hot grill and cook for four minutes; flip and continue grilling for three more minutes.
Serve chops with onions and a house salad.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.