Chive Blossom Asparagus.

We have long winters here in Wisconsin, so when things start to grow, it is exciting. We also don't have long seasons of items once they do appear. Asparagus, rhubarb, strawberries - all are in and out quickly, so we tend to do as much as we can while they are here. I love asparagus. My husband didn't used to like it so much, but it has grown on him as I experiment and find more flavors it blends with. Asparagus and chives are amazing together. And the smoky richness of sesame oil, the salty flavor of soy, and the crunchy bite of black sesame all meld together to make an awesome asparagus dish. I usually make this as a side dish, but it is also fantastic over a bed of lettuce (or arugula!) with a little soy/sesame oil dressing drizzled over the top. 

Chive Blossom Asparagus

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{wholly rooted}

Bright green spears of asparagus are among the earliest of garden harvests. The thin, delicate spears work well with many different flavours, and are delicious steamed, grilled, as soup, pickled, and as a side dish. This recipe combines early season asparagus alongside another spring visitor – chive blossoms.

{ingredients}

• 1 pound asparagus spears, woody ends removed if necessary

• 1 small garlic clove, minced

• 2-3 chive blossom heads

• 5-7 chives, chopped

• 3 Tbsp toasted sesame oil

• 1 Tbsp GF soy sauce

• 1 Tbsp black sesame seeds

• Salt & Pepper to taste

Blanch your asparagus for about 2 minutes in boiling water.

Remove and quickly bring down to room temperature by rinsing in a cool bath. Drain well.

In a sauté pan, sauté sesame oil with minced garlic, soy sauce, and the black sesame seeds for a minute.

Add the chopped chives, and toss in asparagus, moving around to coat the asparagus fully.

Place asparagus on a platter and drizzle over any remaining garlic/sesame oil/sesame seeds on top.

Add a pinch of salt and pepper over the top to taste.

Sprinkle over the chive blossoms.

Serve immediately!

Published April 25, 2016

This recipe is quick and easy, but has a lot of flavor. A great way to combine the ingredients of spring into one fantastic dish. ​

Chive Blossom Infused Vinegar

Chives are a mid to late spring herb that are often overlooked. Chives are delicious in salads, egg dishes, sprinkled over soups, and more. Don’t forget the blossoms either. The delicate pinkish purple flower heads have a lovely onion/garlic flavor. Chive vinegar is a quick, simple way to capture some of that.
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Directions:

Pack a ½ pint jar with (clean) chive blossoms, along with a few chive stems.

Pour over any type of mild white vinegar you like – you can pour over room temperature vinegar, but warm the vinegar first for best results.

Make sure all blossoms are fully covered.

Let sit for a few days in your fridge until the blossoms have turned the vinegar a lovely shade of pink.

Strain out the old chive flowers (add a few fresh ones for decoration if you wish), store in the fridge, and use in salad dressings!

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Spring may seem slow to start some years, but when the first greens, herbs and veggies appear we can't get enough. Here is to spring, and fresh food from the garden!