2/10-oz. Markon First Crop Potatoes, scrubbed and chopped
10 oz. multi-colored fingerling potatoes, scrubbed and chopped
10 oz. Markon First Crop Shiitake Mushrooms, quartered
1 Tbsp. zest of MFC Lemons
1/4 cup olive oil
1/4 cup Markon First Crop Thyme (with fresh sprigs set aside for garnish)
2 tsp. sea salt
1 tsp. black pepper
Preheat oven to 400 degrees F.
Soak potatoes in cold water to remove excess starch. Drain and par-boil until slightly tender, but not fully cooked. Drain and shake in colander. Toss potatoes with mushrooms, lemon zest, thyme, sea salt, pepper, and olive oil.
Roast on a baking sheet for 40 minutes, or until potatoes are browned on the outside and tender on the inside.
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.