4 crepe shells
1/2 cup golden raisins
1/4 cup dried cranberries
1/4 cup dried figs (medium dice)
2 Blood oranges (segmented)
2 Markon First Crop Oranges (segmented)
2 star anise
4 Tbsp. brown sugar
3/4 cup Ready-Set-Serve Proprietary Blend Orange Juice
In medium sauce pot, combine the orange juice, dried fruit, sugar, and star anise; bring to a boil. Reduce to a simmer; cook 15-20 minutes (mixture should begin to thicken slightly). Remove from heat. Add citrus segments and remove star anise. Wrap in crepe shell; serve 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.