Ruby red berries dipped in matcha-green accented white chocolate make excellent small-plate or buffet-style desserts.
Breakfast
Desserts
Gluten Free
Spring
Summer
Vegetarian| Number of Servings: 4 | |||||||||
| Serving Size 95 grams | |||||||||
| Calories | 300 | ||||||||
| %Daily Value* | |||||||||
| Total Fat 19g | 24% | ||||||||
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| Cholesterol 20g | 7% | ||||||||
| Sodium 75g | 3% | ||||||||
| Total Carbohydrate 33g | 12% | ||||||||
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| Protein 4g | |||||||||
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Ruby red berries dipped in matcha-green accented white chocolate make excellent small-plate or buffet-style desserts.
Melt chocolate over a double boiler until smooth. Remove from heat and add matcha and coconut oil, whisking until incorporated.
Dip each berry into chocolate; set on parchment-lined sheet and allow to set/harden.
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.
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