|Julie’s Deviled Eggs|
Raining and cold outside, there was nothing but warmth in the air as we gathered at Richard and Jenny’s home to celebrate a friend’s birthday and the Equinox. I love deviled eggs, but these were the best! Julie treated us to lox and eggs and pesty devils from the book called Deviled Eggs by Debbie Moose. I can’t wait to try the other 48 recipes in this book.
Here are Julie and Michael looking so happy that everyone loved the eggs.
Spring also means asparagus, so I decided to make a pasta dish using Al Dente Lemon Chive Fettuccine with Shrimp and Asparagus, a perfect accompaniment to Richard’s Grilled Flank Steak.
12 oz. bag of Al Dente Pasta
1/3 cup olive oil
3 garlic cloves, chopped
1/2 cup white wine (or broth)
1 tbsp. butter
1.5 lbs. uncooked large shrimp, peeled and deveined
15 asparagus, trimmed, cut diagonally into 2 inch pieces
2 tbsp. lemon juice
1/4 cup toasted almonds or pinenuts
salt and pepper to taste
garnish with fresh parsley or basil and lemon wedges
Heat olive oil in large skillet over medium high heat. Add garlic; saute just one minute being careful to not burn garlic. Add wine and butter; boil 2 minutes. Add shrimp, asparagus and lemon juice, tossing until asparagus is tender and shrimp are opaque in center, about 3 minutes.
Meanwhile, bring large pot of water to a boil. Add pasta and salt, testing after 3 minutes. When pasta is tender but firm, drain and add to skillet.
Season with salt and pepper. Garnish and serve.
I love using my cast iron skillet that my brother, Dorian, got me.