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Asparagus with Balsamic and Olive Oil

Light and delicious, this herbaceous appetizer combines grassy asparagus with tangy balsamic notes and rich garlic.


2 T garlic-infused oil

1 bunch Markon First Crop Asparagus, lightly steamed

1 T Ready-Set-Serve Peeled Garlic, minced

1 T shallot, minced

1 tsp. kosher salt

1/4 tsp. black pepper

1/2 C balsamic vinegar

1/2 C extra virgin olive oil

Edible petals and microgreens, to garnish


Heat garlic oil in large skillet; add asparagus to pan along with garlic, shallot, salt, and pepper and heat, while shaking, for two-to-three minutes.

Cut asparagus spears into rounds and tips.

Drizzle two tablespoons each balsamic vinegar and olive oil onto each serving plate. Arrange asparagus tips and rounds in the middle of the plate. Top with edible petals such as popcorn shoots, fennel flowers, and pansies.