Ready-Set-Serve Cauli Creations Tater Tots

This on-trend twist makes the classic bar snack just that much more delicious.
Cauli_Creations_Tater_Tots

Ingredients:

2 cups Ready-Set-Serve Cauli Creations
1/4 cup Ready-Set-Serve Diced Yellow Onions
1/2 cup Parmesan cheese, shredded
1/2 cup breadcrumbs, Italian-style, more for rolling
1 tsp. salt
1/4 tsp. pepper
2 eggs

Instructions:

Preheat oven to 400 degrees.
Mix all of ingredients together. Using clean hands, form small tater tots out of mixture; roll again in plate of extra breadcrumbs. Arrange on prepared baking sheet.
Bake for 15 minutes per side or until browned and crispy.
Alternative: deep fry (nutrition reflects baked version).
Serve with dipping sauces.

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.