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Recipe from Cooking With Flowers by Susan Belsinger.
Bright lavender chive blossoms begin to bloom in my garden about the time the asparagus bed is at its peak. Hence, we have a natural combination and a simple tasty dish.
Since chive blossoms are so strong in flavor, I add them at the last minute in this recipe.
How to Select, Store, and Cook Asparagus. More of Linda's great
Asparagus with Sesame & Chive Blossom Recipe
Yield: 4 to 6 servings
Prep time: 10 min
Cook time: 4 min
asparagus, washed, trimmed, and cut diagonally into 1-inch lengths
1 tablespoon extra-virgin
1 tablespoon sesame seeds
2 tablespoons fresh snipped chives
About 16 chive blossoms, stems removed to separate flowers*
1/2 teaspoon soy sauce
Salt and freshly-ground pepper to taste
A few whole chive blossoms for garnish*
*Chive Blossoms (Allium schoenoprasum) - Use whenever a light onion flavor and aroma is desired. Separate
the florets and enjoy the mild, onion flavor in a variety of dishes. Learn about more
Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well.
In a large frying pan over medium heat, heat the olive oil; add sesame seeds and stir for 1 minutes. Add chives and stir an additional 1 minute. Add asparagus and soy sauce
with salt and pepper; stir well, cover, and cook for 3 to 4 minutes.
Remove the lid, sprinkle the chive blooms over and asparagus, and cover for 1 to 2 minutes so that the chive blooms steam briefly. Remove from heat.
Stir lightly and taste for seasoning. Serve hot. Garnish each plate with a whole blossom or the serving dish with a few.
Makes 4 to 6 servings.