We are well into spring, which means that chive blossoms and asparagus are now in abundance. I love chive blossoms for two reasons: they are beautiful and they are edible. Not only are they edible, but they taste great. They have a mild onion flavor, and their texture is pretty unique. Due to my love for both chive blossoms and asparagus, I included the following recipe in issue #15 of The Juniper. I am including it here because many people who read that issue mentioned how much they wanted to try it. So, consider this a reminder. It's that time of year again, so here is your chance. This recipe is borrowed from this location on the interwebs.
Asparagus with Chive Blossoms
1 pound asparagus (washed, trimmed, and cut 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
1/2 teaspoon soy sauce
Salt and pepper to taste
A few whole chive blossoms for garnish
Blanch the asparagus in lightly salted boiling water for about 3 minutes or until tender (but not mushy). Remove from heat and rinse under cold water; drain well. In a large frying pan, heat olive oil over medium heat. Add sesame seeds and stir for about 1 minute. Add chives and stir for another minute. Add asparagus, soy sauce, and salt and pepper; stir well, cover, and cook for 3-4 minutes. Remove the lid, sprinkle the chive blossoms over asparagus, and cover for 1-2 minutes so that the chive blossoms steam briefly. Remove from heat. Stir lightly and serve hot.