4 oz. Ready-Set-Serve Carrot Sticks, pickled
2 Jalapeno chile peppers, sliced
2 Tbsp. Ready-Set-Serve Washed & Trimmed Cilantro, chopped
1 Markon First Crop Cucumber, pickled and sliced
1/4 cup Markon First Crop Red Bell Pepper, minced
2 Tbsp. Markon First Crop Baby Dill, chopped
4 oz. green, purple, and yellow wax beans, pickled
1 shallot, sliced
2 cloves Ready-Set-Serve Peeled Garlic, minced
1/4 cup olive oil
In three separate serving glasses or bowls, arrange the following combinations:
Carrots, jalapenos, and cilantro
Cucumbers, bell peppers, and baby dill
Beans, shallots, and garlic
Drizzle all with equal amounts of olive oil and serve as appetizer.
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.