Fried Green Tomatillos with Pimento Cheese Dip

Dip these crunchy-on-the-outside, tender-on-the-inside bites of tangy tomatillo into the nostalgic dip of the past: pimento cheese!
Fried_Green_Tomatillos

Ingredients:

1/2 C canola oil
12 tomatillos, husks removed, rinsed, and sliced
Salt and pepper to taste
2 eggs, beaten
2 C breadcrumbs
1 C pimento cheese spread
Micro greens to garnish

Instructions:

Heat oil in a large skillet.
Dip each tomatillo slice into the egg wash then breadcrumbs to form a coating. Add to the hot skillet, cooking until browned on each side, approximately one to two minutes per side. Drain on a wire rack.
To serve, place pimento cheese in the center of a platter, surrounded by fried tomatillo slices. Garnish with micro greens.

Ingredients:

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

Instructions:

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.