Avocado Toast with RSS Tender Greens & Herbs

Top everyone’s favorite trend, avo toast, with herbaceous herbs and tender greens, and a drizzle of tangy balsamic glaze.
Avocado_Toast_with_Aromatic_Greens

Ingredients:

4 slices brown bread (house- or bakery-made)
4 Ready-Set-Serve Avocado Halves
1 tsp. Ready-Set-Serve Lemon Juice
1 tsp. kosher salt
16 oz. blended greens and herbs
1/4 C balsamic glaze

Instructions:

Mash avocado halves with lemon juice and salt. Spread equal portions on four slices of brown bread. Top with greens; drizzle each with one tablespoon balsamic glaze.

Ingredients:

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

Instructions:

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.