Lollipop Lamb Chops with Cipollini Onions

These enticing grilled chops make a meaty accompaniment to tender, roasted Cipollini onions.
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Ingredients:

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

Instructions:

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.

Ingredients:

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

Instructions:

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.