1 lb. Markon First Crop Mushrooms (chopped and set aside 2 cups for garnish)
1 Markon First Crop Yellow Onion (diced)
2 cloves Ready-Set-Serve Peeled Garlic (minced)
2 sprigs Markon First Crop Thyme (leaves)
2 Tbsp. Ready-Set-Serve Washed & Trimmed Italian Parsley (chopped)
2 quarts chicken stock
1 cup heavy cream
1 tsp. paprika
1/8 tsp. ground nutmeg
Salt & pepper to taste
4 1-inch square slices pecorino
Saute garlic, onion, and mushrooms in large pot. Once golden, add thyme, parsley, chicken stock, paprika, and nutmeg. Simmer 15 minutes; remove; puree. Return to pot; boil. Add cream, reduce for 5 minutes. Season with salt and pepper; keep warm.
Saute remaining mushrooms (caps only); season. Divide soup into four bowls; add a slice of pecorino in center of each; top with mushrooms. Serve.
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.