Seared Lamb Chops with French-Dressed Asparagus, Chopped Egg & Lemon

Directions

1. Bring a medium saucepan of water to a boil, then salt the water and keep it at a gentle boil.
2. Scrub and dry the asparagus, trim the woody ends, and set aside.
3. Boil the asparagus until tender-crisp, about 2–3 minutes, then transfer to a colander and rinse with cold water; keep the water for later use.
4. Gently simmer eggs in the same water for 10 minutes, then cool under running cold water and peel when ready.
5. Peel and finely dice the shallot and place in a small bowl.
6. Strip the parsley leaves from the stems, mince the leaves, and mix half into the shallot bowl; reserve the rest for serving.
7. Add capers, oil, white wine vinegar, Dijon, salt, and pepper to the bowl with shallot and parsley; whisk to combine a bright dressing.
8. Preheat a nonstick skillet over medium-high heat and pat the lamb chops dry; season generously with salt and pepper on both sides.
9. Swirl a little oil in the hot skillet, then cook the chops about 3 minutes per side until browned and cooked to your preferred doneness; transfer to a plate and tent to rest.
10. Cut the lemon into wedges and set aside.
11. Roughly chop the cooled eggs and season lightly with salt.
12. To plate, divide the lamb and asparagus, spoon dressing over the asparagus, scatter the chopped egg and reserved parsley, and serve with lemon wedges.