- Ready Time:
1 pound asparagus, washed, trimmed, and cut diagonally into 1-inch lengths
1 tablespoon extra-virgin olive oil
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 Edible Flowers.
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.
Source: What’s Cooking America