Pan-Roasted Asparagus with Red Onions, Hard-Boiled Eggs, Capers, and Tarragon

Ingredients ( serves 4 to 6 )

3 tablespoons olive oil
1 large red onion, halved and sliced thin
2 hard-cooked eggs , chopped fine
2 teaspoons capers
1 tablespoon unsalted butter
2 pounds thick asparagus spears ends trimmed
1 lemon , halved (optional)
Kosher salt and ground black pepper

Preparation Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened and lightly brown, 4 to 5 minutes. Transfer onion to bowl and cover with foil. Rinse out pan with water and dry well with paper towels.

While onion cooks, combine 1 tablespoon oil, eggs, capers, and vinegar in medium bowl. Season with salt and pepper to taste; set aside.

Return skillet to medium-high heat; add remaining tablespoon oil and butter. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in opposite direction. Using tongs, distribute spears evenly (spears will not quite fit into single layer); cover and cook until asparagus is bright green and still crisp, about 5 minutes.

Uncover and increase heat to high; season asparagus with salt and pepper. Cook until spears are tender and well browned along one side, 5 to 7 minutes, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned. Transfer asparagus to serving dish, top with onions. Adjust seasonings with salt and pepper; sprinkle with egg mixture, and, if desired, squeeze lemon over spears. Serve immediately.

Chicken chilaquiles

Ingredients (serves 4)

6 tortillas
1/3 chicken, cooked
2 hard boiled eggs, chopped
1 cup chicken broth
4-5 fresh chives, minced
2 radishes, minced
1 onion, minced
1 stem coriander
1 green chili pepper, chopped
2 green tomatoes
about 1/4 cup oil
1 pkg cream cheese
oil for deep frying

Preparation Heat oil to 365°F. Cut tortillas into wedge shapes (or quarters). Fry in hot oil until lightly golden. Drain on paper towels and set aside covered with a cloth so they won't dry out and will stay warm.

Meanwhile, in a skillet, cook tomatoes and mash with coriander, chili pepper and onion. Add a few tablespoons of oil and fry until very hot. Reduce heat; add chicken broth.

Pour 1 tablespoon oil into a baking pan and line with 3 tortillas. Spread a layer of cream cheese, add a layer of chicken, then half of the sauce. Cover with the remaining tortillas, then repeat with a layer of cream cheese, chicken and sauce. Remove from oven and sprinkle with chopped boiled eggs before serving.

Bake at 325°F for 30 minutes.

Shrimp salad

Ingredients (serves 4)

24 lg. shrimp, remove shell, cut back 1/4 inch deep; from the top to 3/4 way down; remove the vein
10 leaves Romaine lettuce, cut into 1-2 inch strips
1 tbsp. olive oil
1 tsp. vinegar
1/8 tsp. garlic powder
Salt to taste
1/8 tsp. black pepper
4 hard boiled eggs, cut into 4 lengthwise wedges
2 fresh tomatoes, sliced
16 green olives
4 tbsp. light mayonnaise
1 tsp. paprika

Preparation Boil shrimp for 5 minutes at medium heat. Drain and set aside. Place the lettuce in a large bowl. Add 1 tablespoon olive oil, 1 teaspoon vinegar, garlic, salt, and pepper. Toss well. Use 4 flat dishes. Put equal amounts of lettuce on each one. Using 6 shrimp and 4 egg wedges for each dish, arrange the shrimp and egg in alternating pattern on each dish. Place 1 slice of tomato, with an olive in the middle, on each corner of the dish. Place 1 tablespoon mayonnaise in the middle of the shrimp/egg arrangement. Sprinkle with paprika and serve.

Stuffed eggs with coriander dressing

Ingredients (serves 2)

For the dressing handful of coriander, chopped
1 clove garlic, chopped
1 heart of palm, chopped
½ red chilli, de-seeded and chopped
salt and freshly ground black pepper
For the eggs 2 eggs, hard-boiled
salt and freshly ground black pepper
handful of coriander, chopped
1 clove garlic
pinch of dried chilli flakes
1 spring onion, diced
1 egg, beaten
For serving 6 vine tomatoes, sliced
2-3 hearts of palm, sliced

Preparation 1. To make the dressing, combine all ingredients in a bowl and allow to macerate for a few minutes.
2. To make the eggs, preheat a pan of oil for deep frying.
3. Slice the hard-boiled eggs in half and carefully remove the egg yolks.
4. Place the yolks into a bowl along with the salt and pepper, coriander, garlic, chilli flakes and spring onion. Mix until well combined.
5. Fill the egg white halves with the egg yolk mixture. Stick the filled egg whites together to re-form the shape of an egg.
6. Dip the eggs in beaten egg and deep-fry for two minutes until golden brown. Drain on kitchen paper.
7. To serve, arrange the tomatoes and hearts of palm on two serving plates.
8. Place a stuffed egg on each plate and drizzle with the coriander dressing.
9. Serve immediately.