2 C whipping cream
1 envelope unflavored gelatin
1/2 C spinach juice
1/2 C celery juice
1 clove Ready-Set-Serve Peeled Garlic, roasted
1 tsp. zest of Markon First Crop Lemon
1/4 tsp. salt
Put whipping cream in a sauce pan. Sprinkle one packet of gelatin over liquid and cook on low heat, while stirring, until gelatin is dissolved. Add spinach and celery juices, garlic, lemon zest, and salt. Simmer for five minutes or until mixture starts to bubble. Strain.
Arrange four stemless wine glasses. Pour in equal portions of the mixture, top with plastic wrap and chill until firm (four to six hours).
When firm, decorate with edible flowers, microgreens, and rye bread “soil.”
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.