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15 recipes for Easter dinner and spring

This recipe collection from Stir It Up! has it all, whether you're preparing Easter dinner for a dozen, planning a special meal for two, or just looking for some fresh recipe ideas this season.

Chorizo with asparagus and a deconstructed hollandaise

The Gourmand Mom
Asparagus and hollandaise sauce are a classic pairing. Eggs fried with lemon juice and butter nestled on roasted asparagus deliver the same flavors with little fuss. Slices of spicy chorizo sausage complete the dish.

By Amy Deline, The Gourmand Mom 
Serves 2

2 smoked chorizo sausages

1 large bunch of asparagus

1-2 tablespoons olive oil

Salt and pepper

1 lemon

1 tablespoon butter

2 eggs

Preheat oven to 375 degrees F.

Place the chorizo sausages in a baking dish and cook for 25-30 minutes, until thoroughly heated through. Slice the chorizo before serving.

Rinse the asparagus and trim off the tough end. (A little trick for determining how much to cut is to hold one asparagus spear by the ends and bend. The point where the asparagus snaps is generally a good place to trim off.) Toss the asparagus in a bit of olive oil and season with salt and pepper. Arrange the spears in a single layer on a baking sheet. Place them in the oven for the last 10-12 minutes of the sausage’s cooking time.

To cook the eggs, heat butter in a nonstick or cast iron pan over medium heat. Crack two eggs into the pan, being careful not to break the yolks. (If desired, you can first crack the eggs into a small bowl or ramekin to ensure that the yolk remains unbroken and then carefully transfer to the pan.) Cook for a few minutes, without flipping, until the whites are cooked, but the yolk remains runny. Season with a dash of salt.

To serve, arrange several asparagus on a plate. Drizzle with a squeeze of fresh lemon juice. Carefully place the fried egg on top of the asparagus and arrange the chorizo slices on the plate. Garnish with fresh lemon slices.

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Mark Sappenfield
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