Chive Blossom Asparagus

By • April 27, 2016 0 Comments

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Author Notes: Bright green spears of asparagus are among the earliest of garden harvests. This recipe combines early season asparagus alongside another spring visitor – chive blossoms - and blends the flavors of toasted sesame oil, soy, garlic, and sesame seeds to make a delicious side dish.denise | {wholly rooted}

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Serves 4

  • 1 pound asparagus spears, woody ends removed
  • 1 clove garlic, minced
  • 2-3 chive blossom heads
  • 5-7 chives, chopped
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon GF soy sauce
  • 1 tablespoon black sesame seeds
  • salt & pepper to taste
  1. Bring a pan of water to a boil and blanch your asparagus for about 2 minutes in the water.
  2. Remove the asparagus from the pan and quickly bring down to room temperature by rinsing in a cool bath. Drain well.
  3. In a sauté pan, sauté sesame oil with minced garlic, soy sauce, and the black sesame seeds for a minute.
  4. Add the chopped chives, and toss in asparagus, moving around to coat the asparagus fully.
  5. Place asparagus on a platter and drizzle over any remaining garlic/sesame oil/sesame seeds on top.
  6. Add a pinch of salt and pepper over the top to taste (not too much salt, the soy is salty).
  7. Pull apart your chive blossom heads, by removing pulling each small tendril from the center stem and sprinkle these over the top of your dish.
  8. Serve warm!
  9. This makes a tasty side dish. You can also lay the finished asparagus on top of a bed of lettuce and drizzle a little extra toasted sesame oil over the top (sprinkle a few more chive blossoms over the top) to make a great salad!

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