WRITTEN

Trim woody ends off asparagus. Cut into 2" pieces.

Stem and mince tarragon.

Zest and halve lemon. Cut one half into wedges and juice the other half.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Pat shrimp dry.

Pat steaks dry, and season both sides with 1/4 tsp. salt, and one side with 1/4 tsp. pepper.

[PIC: cut asparagus, tarragon, lemon zest, lemon wedges, lemon juice, green onions white, green onions greens]

Place a medium pot over medium-high heat and add 1 tsp. olive oil.

Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

Add 1 cup boiling water from small pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Remove from burner. Add garlic salt, cream cheese, and 1/4 tsp lemon zest. Stir to combine, then cover and set aside.

[PIC: risotto with cream cheese, garlic salt, lemon zest being stirred in]

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

Add asparagus to hot pan and stir occasionally until bright green, 2-3 minutes.

Add peas and white portions of green onions. Stir occasionally until bright green, 1-2 minutes.

Remove from burner. Add half the green portions of green onions (reserve remaining for béarnaise). Stir into **risotto until combined. Cover risotto. Reserve pan; no need to wipe clean.

[PIC: vegetables being stirred into risotto]

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add steak to hot pan and cook until browned and desired doneness is reached, 7-10 minutes per side for medium/medium well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Rest 3 minutes.

While steaks cook, return pan used to finish risotto to medium heat and add 2 tsp. olive oil.

Add shrimp to hot pan and cook until pink and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from heat

[PIC; steaks in one pan, shrimp the other]

Combine pesto and remaining green portions of green onions in a mixing bowl. Set aside

In another mixing bowl, combine mayonnaise, 1 tsp. lemon juice, 2 tsp. water, a pinch of salt and pepper, and 1/2 tsp. tarragon. Stir until smooth.

Place butter in a microwave-safe bowl and microwave until melted, RANGE ME PLZ

Stir butter into mayonnaise mixture until combined.

Plate dish as pictured on front of card, topping steak with pesto and risotto with shrimp and béarnaise. Squeeze lemon wedges over risotto to taste. Bon appétit!