8 oz. Champagne or sparkling wine
8 oz. apricot nectar
2 packets unflavored gelatin
1/2 cup Markon First Crop Strawberries, finely diced
1/2 cup blueberries
In a sauce pan, heat four ounces of Champagne. Sprinkle one packet of gelatin over liquid and stir until dissolved. Remove from heat and add the remaining four ounces of Champagne.
Arrange shot glasses on a tray. Pour Champagne mixture halfway up the side of each shot glass. Drop in a few blueberries. Chill all on the tray until firm.
Once the bottom layer is firm, heat four ounces of apricot nectar in a sauce pan. Sprinkle the remaining packet of gelatin and stir until dissolved. Pour this mixture over the Champagne layers and chill until firm.
Top each shot with diced strawberries and whole blueberries.
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.