2 Tbsp. olive oil
1 Markon First Crop Yellow Onion, sliced
1 C Markon First Crop Mushrooms, sliced
1 C Markon First Crop Gala Apples, peeled and chopped
4 cloves Ready-Set-Serve Peeled Garlic, chopped
4 C Markon First Crop Potatoes, peeled and chopped
4 C vegetable stock
2 C heavy cream
1/4 tsp. nutmeg
1 tsp. salt
1/4 tsp. black pepper
Heat olive oil in a sauce pan; add onions, mushrooms, and garlic and cook until soft and starting to brown (pull a few mushrooms and onions out to reserve as garnishes). Add potatoes and vegetable stock and simmer until tender.
Purée potato mixture until smooth; whisk in cream, nutmeg, salt, and pepper. Return to heat and stir until warm. Pour into bowls and top with reserved onions and mushrooms. Serve immediately.
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.