Botanical Lattice Asparagus Chives (Printable)

A vibrant asparagus and chive lattice filled with fresh seasonal fruits for a light, elegant starter.

# What You Need:

→ Vegetables & Herbs

01 - 16 medium asparagus stalks, trimmed
02 - 16 fresh chive stems, long

→ Fruits

03 - ½ cup blueberries
04 - ½ cup raspberries
05 - ½ cup small strawberries, halved if large
06 - ½ cup golden berries, halved if large

→ Seasoning

07 - 1 tablespoon extra virgin olive oil
08 - ¼ teaspoon flaky sea salt
09 - Freshly ground black pepper, to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Add asparagus and cook for 1 to 2 minutes until tender and bright green. Immediately transfer to an ice bath to cool, then pat dry.
02 - Quickly dip chive stems in hot water for 5 seconds to soften, then cool in ice water and pat dry.
03 - On a large platter or baking sheet, lay 8 asparagus stalks parallel and evenly spaced. Weave the remaining 8 stalks perpendicularly over and under to form a grid.
04 - Gently tie chive stems around the crossing points of the asparagus lattice to hold the grid in place.
05 - Nestle a mixture of blueberries, raspberries, halved strawberries, and halved golden berries into each open square of the lattice.
06 - Drizzle with extra virgin olive oil, sprinkle with flaky sea salt, and add freshly ground black pepper just before serving.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it actually takes less than thirty minutes.
  • The combination of tender asparagus, sweet fruit, and herbaceous chives creates a flavor surprise that feels both elegant and playful.
02 -
  • Overcooking asparagus by even one minute turns it from tender to mushy; timing here is everything, so use a timer.
  • The chives must be completely dry before tying, or they'll slip and unravel your careful work like a sweater with a loose thread.
03 -
  • Weave the asparagus on the actual platter or board where it will be served; moving it risks the whole structure collapsing like a card house.
  • Keep the entire platter in the refrigerator until the final moment, then add the olive oil and salt only as your guests are arriving so nothing has time to wilt or weep.
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