1/4 C olive oil
4 Markon First Crop Trimmed Leeks—rinsed thoroughly
1 C vegetable stock
1 tsp. kosher salt
1/4 tsp. black pepper
1 T Ready-Set-Serve Lemon Juice
1/4 C peas, steamed
1/4 C pea tendrils
4 tsp. caviar
Edible petals and herbs, to garnish
Heat two tablespoons oil in a large skillet. Cook leeks for five minutes, turning to prevent burning. Add stock and cover, braising leeks on medium-low heat for ten more minutes.
Drain leeks. Brush with remaining two tablespoons of oil; sprinkle with salt and pepper. Heat grill and place leeks on it, cut side down. Cook until surface starts to char, approximately five minutes. Carefully toss all in a bowl with lemon juice.
To serve, arrange equal portions of leeks. Top with one teaspoon peas, tendrils, and caviar each.
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.