12 oz. fresh cranberries
1 Markon First Crop Fennel bulb
1 Tbsp. blood orange zest
1 blood orange (regular orange can be substituted)
1 tsp. lemon zest
1/2 cup Ready-Set-Serve Proprietary Blend Orange Juice
2 Tbsp. Ready-Set-Serve Lemon Juice
1 cup sugar
2 cups water
1/2 vanilla bean
Remove top of fennel. Cut in half, then into thin strips. Remove skin from Blood orange; cut between membranes for segments. Place all ingredients except orange segments into non-reactive pot; simmer until reduced by half. Mixture will begin to thicken. Add orange segments and simmer for an additional 5 minutes. Remove from heat; cool.
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.