4 cups peanut oil (for frying)
10 oz. Ready-Set-Serve Triple-Washed Spinach
3 tsp. unsalted butter
1 clove Ready-Set-Serve Peeled Garlic, sliced
Salt and pepper, to taste
Heat oil to 375 degrees F in a deep fryer.
In a skillet, melt the butter. Add garlic slices and brown, then remove from butter and set aside.
Place a large handful of fresh spinach in a fryer basket, and submerge to cook for thirty seconds. Drain spinach on paper towels and repeat with remaining spinach. Pour garlic butter over top and add a little kosher salt and coarse black pepper to taste.
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.