Bright lavender chive blossoms begin to bloom in my garden about the time the asparagus bed is at its peak. Because of this, we have a natural combination and a simple tasty Asparagus with Sesame and Chive Blossom dish to enjoy. The bright purple color of the chives against the green of the asparagus creates a outstanding visual effect.
Since chive blossoms are so strong in flavor because they belong to the same family as onions, I add them at the last minute in this recipe. Chives are excellent used in salads, vegetable dish, baked potatoes, and more. I, personally, plant chive plants all through my flower gardens – they are so beautiful!
Check out How to Select, Store, and Cook Asparagus. More of Linda’s great Asparagus Recipes.
- 1 pound asparagus, washed, trimmed, and cut diagonally into 1-inch lengths
- 1 tablespoon olive oil, extra-virgin
- 1 tablespoon sesame seeds
- 2 tablespoons chives, fresh snipped
- 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)*
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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.
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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.
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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.
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Garnish each plate with a whole blossom or the serving dish with a few.
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Makes 4 to 6 servings.
* 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 Edible Flowers.
Source: Recipe from Cooking With Flowers by Susan Belsinger.