Yield: One Serving
4 oz. water
2 oz. Ready-Set-Serve Orange Juice
2 oz. evaporated milk
3 Tbsp. cane sugar
2 Tbsp. unsweetened cocoa powder
Yield: 3 Gallons
1 1/2 gallons water
3 quarts Ready-Set-Serve Orange Juice
3 quarts evaporated milk
9 C cane sugar
6 C unsweetened cocoa powder
In the microwave or on the stove top, boil Ready-Set-Serve Orange Juice and water. Measure out the evaporated milk, cane sugar, and cocoa powder in a heat proof bowl or mug. When the orange juice and water mixture has come to a boil, pour it into the evaporated milk mixture while continuously whisking to prevent the evaporated milk from curdling. Keep whisking for about one minute until all ingredients are incorporated. Garnish with additional cocoa powder, if desired.
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.