2-4 C alfalfa or other hay/grass (clean/suitable for human use)
4 Cornish game hens
6 Markon First Crop Carrots, scrubbed and cut into large chunks
1 C red pearl onions
1 C Cippolini onions
2 C tiny potatoes
1/4 + 2 Tbsp. C olive oil
1 tsp. kosher salt
1/2 tsp. ground black pepper
Arrange hay/alfalfa in individual cast iron skillets as base for cooking hens. Preheat oven to 350 degrees F.
Toss all vegetables with 2 tablespoons oil in a large bowl. Rub hens with remaining 1/4 cup oil. Arrange hens on hay, then fit equal portions of vegetables around the birds. Season all with salt and pepper and roast until hens are cooked through, yet still tender (not dry) and vegetables are browned (approximately one hour).
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.