1/2 C plus 2 T peanut oil
2 T rice wine vinegar
1 T fish sauce
1 T Ready-Set-Serve Lime Juice
1 clove Ready-Set-Serve Peeled Garlic, minced
1 tsp. sugar
1 Thai chile pepper, finely minced (seeds removed)
3 C sugar snap peas
1 C snow peas
1 C edamame, steamed and shelled
2 Tbsp. Markon First Crop Mint, chopped
1 Tbsp. black sesame seeds
3 squash blossoms, roughly chopped
Extra Thai chile peppers, to garnish
Whisk first seven ingredients together in a mixing bowl or pulse in a blender.
Heat remaining two tablespoons of peanut oil in a large skillet. When hot, add sugar snaps, snow peas, and edamame to the pan, tossing while cooking until starting to char.
Remove from heat and toss with mint and sesame seeds. Garnish with blossoms and chiles.
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.