1 lb. Markon First Crop Yellow Onions, julienned
2 Tbsp. vegetable oil
1/4 cup brandy
3 sprigs Markon First Crop Thyme
6 cups chicken stock
4 sourdough baguette slices, toasted
4 slices Gruyere cheese
Salt and pepper, to taste
In stock pot, saute onions over medium heat. As onions begin to caramelize, scrape the browned debris from the pot. Continue until you are no longer able to remove the debris from the bottom. Do not rush this process; this makes the soup sweet and dark.
Once onions are dark brown and pan is covered with debris, deglaze with brandy; add chicken stock and thyme. Bring to a simmer; reduce uncovered 20 minutes. Season with salt and pepper. Spoon into individual serving dishes.
Top each dish with a crouton and one slice of cheese. Broil until browned. Serve immediately.
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.