2 Tbsp. olive oil
4 cloves Ready-Set-Serve Peeled Garlic, chopped
2 cups Ready-Set-Serve Cauliflower Florets, steamed
2 cups heavy cream
1/2 cup Parmesan cheese, grated
1/2 cup Mozzarella cheese, grated
1/4 tsp. nutmeg
1/4 cup Markon First Crop Basil + more tiny leaves for garnish
1/2 cup peas
1 tsp. salt
1/8 tsp. black pepper
Heat olive oil in a sauce pan; add garlic and cook until fragrant. Add cream, cheeses, nutmeg, and basil; whisk while cooking until thickened.
puree cauliflower and cream mixture until smooth; return to pan and heat until warm. Pour into shot glasses or bowls and top with peas and basil leaves. Serve while warm.
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.