8 oz. butter lettuce
1/4 cup toasted pistachios
20 fresh raspberries
16 slices Markon First Crop Cucumbers
4 oz. baby kiwi, garnish
Edible sansho buttons, garnish
2 kiwis, peeled and roughly chopped
2 Tbsp. apple cider vinegar
3 Tbsp. canola oil
1 1/2 Tbsp. honey
For the vinaigrette, puree the two kiwis, cider vinegar, oil, and honey in a blender until smooth.
Place lettuce in a medium mixing bowl; toss with vinaigrette. Arrange salad in center of plate and garnish with fresh raspberries, toasted pistachios, baby kiwi, cucumber, and sansho buttons. Serve with freshly baked bread or toast points.
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.