1/11-oz. bag of caramels
4 Hidden Rose apples, washed and completely dried
4 lollipop sticks
4 oatmeal cookies
Sprigs of Markon First Crop Mint
Sugar crystals to garnish
Prepare a baking sheet lined with parchment paper. Be sure apples are wiped dry so caramel will stick to them. Remove stems and replace with sticks, inserted at least one inch deep.
Heat caramels until fully melted. Whisk until smooth. Dip each apple into the caramel, hold above pan or bowl until excess drips away, and carefully roll in sugar crystals. Place on top of a cookie and then onto parchment-lined baking sheet. Repeat for remaining apples.
Garnish with mint sprigs and serve.
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.