1 can coconut milk
1 C peanut butter, smooth
1 T brown sugar
1 T red curry paste
1 T Ready-Set-Serve Lime Juice
1 tsp. fish sauce
1 tsp salt
2 tsp. red pepper flakes, split
1 jicama, peeled and julienned
2 bunches Ready-Set-Serve Sweet Baby Broccoli, steamed and julienned
1 papaya, peeled and julienned
1/4 C peanuts, chopped
1/4 C chicharrones (pork rinds), crumbled
Edible petals and microgreens, to garnish
Combine coconut milk, peanut butter, brown sugar, red curry paste, lime juice, fish sauce, salt and one teaspoon red pepper flakes in a saucepan. Heat, while whisking until all is incorporated. Remove from heat; reserve.
Arrange dollop of peanut sauce dressing on each serving plate. Top that with equal portions of jicama, sweet baby broccoli, and papaya. Garnish with more dressing, red pepper flakes, peanuts, chicharrones, and edible petals.
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.