1 C heavy whipping cream
1/4 C sugar
4 buttermilk biscuits, baked and split
1/2 C + 2 T honey
Markon First Crop Basil, to garnish
Edible petals, to garnish
Split nectarines in half; remove pits. Pour two tablespoons honey onto a plate and dip the cut ends of fruit into it. Place all on a hot grill or griddle and cook until charred. Remove and cut into quarters.
In a standing mixer, whip cream until soft peaks form; add sugar and continue beating until stiff.
Place bottom layer of biscuit on a serving plate; top with whipped cream and charred fruit. Cover with biscuit top and repeat with cream and more fruit.
Garnish with basil and edible petals.
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.