I'm always looking for easy ways to do dinner, and it's been my experience that when you look, you find. Here are three recipes that have recently entered my repertoire and the reasons why.

Intending to buy some asparagus, I found the store had sold out. The only beautiful vegetable left was Swiss chard. I can work with that, I thought.

Pasta with Swiss Chard

• 1 1/2 pounds Swiss chard, rinsed and patted dry
  
• 1 medium shallot
  
• 4 tablespoons unsalted butter
  
• 6 ounces (about 1 1/2 cups) rigatoni or other tubular pasta
  
• 1/4 teaspoon dried hot red pepper flakes
  
• 1/2 cup heavy cream
  
• 1/4 teaspoon nutmeg
  
• 3 tablespoons chopped peppered or plain prosciutto (optional, see note)
  
• 2 tablespoons freshly grated Parmesan, plus more for passing

Cut leaves of Swiss chard into 1/4-inch wide strips. Peel and slice shallot. In a heavy 12-inch skillet cook shallot in butter over moderate heat, stirring occasionally just until it shows color. Add Swiss chard, reduce heat and cook, stirring 15 minutes, or until tender.

Cook pasta in salted, boiling water.

Add cooked, drained pasta to chard. Add red pepper flakes, cream, nutmeg, prosciutto and cheese, stirring until heated through. Serve on heated plates.

Makes 2 to 3 servings. Pass remaining cheese.

Note: Peppered and plain prosciutto are available at Parma Sausage, Strip District.

One night I had tickets to a Nuance Chamber Orchestra concert. Dinner had to be fast. So I took the good asparagus we are now getting from the garden and served it the way it was pictured on the cover of Saveur magazine. The picture was the recipe.

Eggs, Sunny-Side Up, With Fresh Asparagus
and Parmesan for Two

Cook the asparagus until just tender, 3 to 4 minutes. While asparagus cooks, heat 1 tablespoon butter in a 9-inch non-stick skillet. Break two eggs into a bowl and transfer to pan, cooking eggs gently, 3 to 4 minutes, until whites are cooked and yolks are heated through, but still runny.

Arrange hot, drained, asparagus on heated dinner plate, slip eggs over top, sprinkled lightly with grated Parmesan cheese and a grating of fresh black pepper. Serve.

Repeat, as needed.

Half of the next recipe was also from Saveur. I followed the instructions for the chopped sirloin and improvised the recipe for the butter. It's fast and kinda classy.

Chopped Sirloin Patties With Roquefort Butter

Butter:

• 3 ounces French Roquefort cheese
  
• 1/4 cup ( 1/2 stick), unsalted butter, softened
  
• 2 tablespoons coarsely chopped walnuts, toasted
  
• 1 teaspoon coarsely ground black pepper

Chopped Sirloin Patties:

• 1 pound ground chopped sirloin
  
• 4 teaspoons finely chopped parsley
  
• Salt and pepper
  
• 1 tablespoon vegetable oil

To make butter: Combine all ingredients and mix well. Serve separately.

For patties: Gently shape freshly ground sirloin into two ovals. Sprinkle with parsley, salt and pepper and gently press into each side. With knife, lightly score patties on both sides in a crosshatch pattern to flatten a bit. Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Add patties and brown well, Turn over and cook to desired doneness (about 5 to 6 minutes for medium). Serve.

Pass butter separately. (Refrigerate leftover butter. Nice on baguette toast or crackers.)

Makes 2 servings.