Do you have chives in your garden (or for me – precariously perched on a balcony ledge) that are blossoming with wild abandon? Are you unsure of what to do with these rogue blossoms? I have good news for you – besides making nice floral arrangements, they’re also edible! Once chives blossom, they become stronger and slightly bitter in flavor. The flowers, however, have a mild onion flavor and can be used to enhance pasta or gnocchi dishes, soups, and salads.
Here’s what I did with them (Serves 2 as an appetizer):
- Fresh white asparagus (about 500g/1 lb.), washed, peeled and tough ends snipped off (save the peels and ends though!)
- A couple tablespoons butter
- A couple tablespoons flour
- 2 tablespoons cream (optional)
- Rogue chive blossoms
- Diced cured ham (optional)
- Cover the asparagus and asparagus peelings with water and boil for about 30 minutes.
- Next, drain the asparagus, set the asparagus broth aside and discard the peels. Obviously keep the asparagus though – chop them into bite-sized bits for later.
- In the meantime, make roux by melting the butter and whisking in the flour.
- Slooowly add the asparagus broth in while whisking constantly (this will prevent lumps from forming). Bring to a boil to thicken slightly.
- Season with cream, salt, and chives. Garnish with chopped chives, chive blossoms and cured ham.
I haven’t tried this with green asparagus, although I’m sure the results would also be tasty. If you do substitute green asparagus, just keep in mind that white asparagus tends to be much milder in flavor than the green variety.