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Crispy Fries with Tarragon Aioli

This combination of Russet and sweet potatoes is double fried for extra crunch! Pair them with the flavor of the moment: sophisticated tarragon.


1 egg yolk
2 cloves Ready-Set-Serve Peeled Garlic
1/4 C olive oil
3 T avocado oil
1 tsp. Ready-Set-Serve Lemon Juice
1/2 tsp. kosher salt
1 T Markon First Crop Tarragon, chopped
2 Markon First Crop Idaho Russet Burbank Potatoes, cut into thick strips
1 large sweet potato, peeled and cut into thick strips
1 T kosher salt
1/4 tsp. black pepper
1/2 C canola oil added for frying oil


Blend all aioli ingredients except tarragon in a food processor or blender until fully emulsified. Stir in tarragon.
Heat a deep fryer until hot.
Soak potato strips in ice water for ten minutes. Rinse and fully dry (do not drop wet potatoes into the fryer).
Add potato strips to hot fryer in batches, draining on a wire rack. Salt potatoes when they come out of the fryer.


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.