Ravioli with Asparagus and Peas

Toss this blank-canvas pasta dish with rich brown butter and the verdant flavors of spring.
Ravioli_with_Asparagus_Peas1140x400

Ingredients:

24 oz. cheese ravioli, fresh or frozen
1/2 C butter
2 C Markon First Crop Asparagus, steamed and chopped
1 C peas, steamed
1 small bunch Markon First Crop Chives, snipped
Salt and pepper, to taste

Instructions:

Boil ravioli until al dente; drain and reserve.
While water is boiling, heat butter in a sauté pan. Cook until the color turns golden and the milk solids come to the top. Skim off milk solids with a spoon. Remove from heat.
Toss ravioli with brown butter, then add in asparagus and peas. Heat until warm; season to taste. Plate equal portions with chives as garnish.

Ingredients:

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

Instructions:

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.