Name: Roasted Lamb Chops with Charmoula and Skillet Asparagus
Yield: Makes 4 Servings
Ingredients: 1 tablespoon cumin seeds; 1 1/2 cups (lightly packed) fresh Italian parsley leaves; 1/2 cup (lightly packed) fresh mint leaves; 1/2 cup (lightly packed) fresh cilantro leaves; 2 large garlic cloves; 3 sweet smoked paprika (pimentón dulce); or sweet Hungarian paprika; 1 teaspoon coarse kosher salt; 1/4 teaspoon cayenne pepper; 6 tablespoons extra-virgin olive oil, divided; 1 tablespoon fresh lemon juice; 8 1 1/4- to 1 1/2-inch-thick lamb loin chops (about 2 2/3 pounds); 1 tablespoon butter; 1 tablespoon extra-virgin olive oil; 1 1/2 pounds thin asparagus, trimmed, peeled, tops cut into 3-inch-long pieces, stalks cut into 1/2-inch pieces; 3 tablespoons chopped shallot; 1 teaspoon finely grated lemon peel

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