4 large sweet potatoes
3 Tbsp. chopped (combined) Markon First Crop Parsley, Thyme, Oregano, Chives
1 tsp. sea salt
3 Tbsp. grated Parmesan cheese
Peel sweet potatoes, then cut them into 3-inch batons. Soak in salt water for 30 minutes. Remove sweet potatoes from salt water; pat dry with a paper towel. Combine herbs, sea salt, and Parmesan in mixing bowl. Set aside.
Place sweet potatoes into a deep fat fryer (heated to 350 degrees) until slightly browned and crispy. Remove from fryer, and immediately toss with herbs, sea salt, and grated Parmesan. Serve.
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.