2 T garlic-infused oil
1 bunch Markon First Crop Asparagus, lightly steamed
1 T Ready-Set-Serve Peeled Garlic, minced
1 T shallot, minced
1 tsp. kosher salt
1/4 tsp. black pepper
1/2 C balsamic vinegar
1/2 C extra virgin olive oil
Edible petals and microgreens, to garnish
Heat garlic oil in large skillet; add asparagus to pan along with garlic, shallot, salt, and pepper and heat, while shaking, for two-to-three minutes.
Cut asparagus spears into rounds and tips.
Drizzle two tablespoons each balsamic vinegar and olive oil onto each serving plate. Arrange asparagus tips and rounds in the middle of the plate. Top with edible petals such as popcorn shoots, fennel flowers, and pansies.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.