Botanical Lattice Asparagus Chives (Printable view)

Crisp asparagus and chives form an edible lattice filled with fresh berries and drizzled with olive oil.

# What You Need:

→ Vegetables & Herbs

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

→ Fruits

03 - 1/2 cup blueberries
04 - 1/2 cup raspberries
05 - 1/2 cup small strawberries, halved if large
06 - 1/2 cup golden berries, halved if large

→ Seasoning

07 - 1 tablespoon extra virgin olive oil
08 - 1/4 teaspoon flaky sea salt
09 - Freshly ground black pepper, to taste

# How To Make:

01 - Bring a large pot of salted water to a boil. Add asparagus and cook for 1-2 minutes until bright green and just tender. Transfer immediately to an ice bath to cool, then pat dry.
02 - 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 8 more stalks perpendicularly over and under to form a grid pattern.
04 - Tie chive stems gently around the crossing points of the asparagus lattice to hold the grid together.
05 - Nestle a mix of blueberries, raspberries, strawberries, and golden berries into the open squares formed by the lattice.
06 - Drizzle the lattice with olive oil, sprinkle with flaky sea salt, and season with freshly ground black pepper just before serving.

# Expert Advice:

01 -
  • It's a showstopper that takes only 30 minutes, so you actually have time to enjoy your guests instead of sweating in the kitchen.
  • Every bite combines crisp, tender asparagus with bursts of sweet fruit and that perfect pop of color—it tastes as good as it looks.
  • Naturally vegetarian and gluten-free, yet impressive enough that no one notices or cares.
02 -
  • Don't skip the ice bath after blanching—it's the difference between asparagus that stays bright green and crisp versus one that keeps cooking and turns an unappealing khaki color.
  • Pat everything completely dry before you start assembling; any excess moisture will make the chives slip and the berries roll around.
  • If a chive breaks while you're tying it, just reach for another one; there's always a backup, and no one will ever know.
03 -
  • Trim your asparagus right before cooking by snapping them where they naturally break—they'll tell you exactly where to cut, and you won't waste any of the tender part.
  • If your chives feel too woody to tie even after the hot water treatment, soften them a few seconds longer or substitute with blanched green onion tops, which work just as beautifully.
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