Edible Flower recipes
Sesame Asparagus with Blossoms
Veg HT HD 20mins
Serves 4 Hot Vegetarian
Vegetables Edible Flowers Blossom Herbs Hors d’oeuvre Starter
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
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.
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