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Sesame Asparagus with Blossoms    Veg  HT HD  20mins

Serves 4       Hot Vegetarian Vegetables Edible Flowers Blossom Herbs   Hors d’oeuvre Starter Appetiser   Eggless

16 -20 Fresh Asparagus Spears
Salt and Pepper
1 tbsp Olive Oil
1 tbsp Butter
1 tbsp Sesame Seeds
1 tbsp freshly chopped Chives
1 teasp Soy Sauce
12 Whole Chive Flowers (Blossoms)


1. Cut the asparagus diagonally into 2.5cm/1-inch lengths then cook for 5 minutes in lightly salted boiling water. Drain, plunge into cold water then drain well again. Set aside.

2. Heat the oil and butter in a frying pan or wok, add the sesame seeds, stir-fry for 1 minute then add the chopped chives and stir-fry for a further 1 minute.

3. Add the drained asparagus and soy sauce to the pan, season with salt and pepper and stir-fry for 2-3 minutes over a medium heat.

4. Add the chive flowers, cover the pan with a lid and cook for 1-2 minutes. Serve immediately.

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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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