Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
2 bunches MFC Trimmed Leeks (white and light green parts only)
3 tbsp olive oil, divided
1/4 cup chopped toasted walnuts
2 tbsp packed fresh parsley leaves
2 tbsp packed fresh basil leaves
1 small clove garlic, minced
1 tsp lemon zest
1 tbsp lemon juice
1/4 tsp each salt and pepper
1. Preheat grill to medium-high heat; grease grates well. Leaving root end intact, slice leeks in half lengthwise. Brush with 1 tbsp oil; grill, turning once, for 6 to 8 minutes or until tender and lightly charred.
2. Slice off root ends; cut leeks into bite-size pieces. Toss with walnuts, parsley, basil, garlic, remaining oil, lemon zest, lemon juice, salt and pepper.
Tip: Serve as a side dish, toss with pasta or add to sandwiches.
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.