Chive flowers and asparagus

Asparagus is one of those wonderful delicate flavours and it’s always a joy to cook for lunch as it’s super quick!

Have taken some inspiration from today for one of their recipes.  As hubby and I like strong flavours we’ve made a few adaptations of our own.

We added the zest of the lemon to the finished dish as a topping and half the juice from the lemon was added to the water the pasta was cooking in.  The other half as planned was drizzled on the asparagus as it finished cooking.

Another change made was to add a freshly and thinly sliced cayenne chilli raw to the plate, we love a little kick!

The last change made, was to add some more fresh chive flowers when serving as they really are beautiful!

So essentially, you break the ends off your asparagus, cook them in a skillet/frying pan for about 4-5 minutes in some butter.  (If you have thick stems you can blanche them first as is your taste.)  Then 1 minute before serving add some freshly cut chives and chive flowers, a little extra butter and the lemon juice.  It’s up to you if you wish to do the other adaptations I’ve made.


This was light, zesty, zingy and quite moreish!


One Comment Add yours

  1. ohiocook says:

    Thank you for dropping by my blog.

    Liked by 1 person

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