Pickled Chive Blossoms And Asparagus Food

ASPARAGUS, SNAP PEAS & CHIVE BLOSSOM PASTA

Steps:

• Mix together the lemon juice and mustard. Set aside.
• Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Reserve ½ cup of the starchy pasta water, then drain.
• Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the radishes, asparagus, snap peas, chives, salt, and a few grinds of pepper. Cook for 3 to 4 minutes, until the green vegetables are tender but still have a vibrant bite. Stir in the garlic and the white wine and cook for 1 minute to slightly reduce the wine.
• Remove the skillet from the heat and stir in the pasta. Add the lemon-mustard mixture, the reserved pasta water, ⅓ cup of Parmesan cheese, and the lemon zest. Toss until coated. Taste and adjust seasonings.
• Transfer to a platter and garnish with the chive blossoms and the thyme flowers. Drizzle with the remaining 1 tablespoon olive oil and serve with the remaining ⅓ cup Parmesan cheese.

PICKLED CHIVE BLOSSOMS AND ASPARAGUS

Steps:

• Add asparagus, to boiling water and cook uncovered until barely tender (5 to 7) minutes.
• Drain.
• Pack flowers with vegetables in a glass container that has a lid.
• Combine white wine, water and sugar or honey in a pot and bring to a boil, stirring until sugar is dissolved.
• Pour hot liquid over asparagus and chive blossoms to cover them.
• Cover the jar and shake to release any trapped bubbles.
• Chill at least overnight and up to 2 weeks.

PICKLED ASPARAGUS

Steps:

• Cut bottoms off asparagus to make them fit upright in a pint jar. Asparagus tips should be at least 1/2 inch below lid. (Reserve bottoms for another use.)
• Pour about 2 inches water into a skillet large enough to hold asparagus lying down; bring to a boil. In batches, blanch asparagus: place in skillet, bring water back to a boil, and then immediately remove and run under very cold water or dunk in ice water. Set aside to drain.
• Combine remaining ingredients in a saucepan with 2 1/4 cups vinegar and bring to a boil. Stir occasionally and cook just until salt dissolves; turn off heat.
• Prepare 4 clean, hot pint jars and bands, and new lids. (Dip in boiling water, or run through dishwasher.) When jars are dry but still hot, pack asparagus into them, wedging spears in tightly. There should be enough for 3 or 4 full jars: do not half-fill jars.
• Pour in vinegar solution, just to barely cover tips of asparagus. Make sure to leave 1/2 inch air space above vinegar solution. Distribute garlic slivers and spices evenly among jars. Wipe rims with a clean paper towel dipped in hot water, place lids on top and screw on bands. (Not too tight, just firmly closed.)
• Prepare a boiling-water bath in a deep pot with a rack. Place jars on rack and pour water over them, making sure water covers jars by 2 to 3 inches. Bring water back to a rolling boil over high heat, start a timer for 10 minutes, then reduce heat and gently boil. When timer goes off, turn off heat and wait 5 minutes before removing jars with jar lifter or tongs. Let cool on counter, untouched, 4 to 6 hours. After 12 to 24 hours, check seals: lift each jar up by the lid, and press the lid to make sure the center is sucked down tightly.
• Store in a cool, dark, dry place (not refrigerator) for 4 weeks before using, or up to 1 year. Refrigerate after opening. To serve, drain off pickling liquid and arrange asparagus on plates. Add hard-boiled egg, drizzle with oil and shower with black pepper.

CHARGRILLED ASPARAGUS & SPRING ONIONS WITH CHIVE FLOWERS

Steps:

• Heat a griddle pan over a very high heat and add the olive oil - place the asparagus spears & spring onions in the pan, being careful that the oil does not spit and burn you.
• Cook for 2 to 4 minutes on one side, depending on the thickness and then turn over and continue to cook for a further 2 to 4 minutes. You are aiming for charred, but not burnt!
• Just before the end add the Balsamic vinegar and a little more oil if needed.
• Serve straight away with chopped fresh chives and chive flowers sprinkled over the top, and a lemon wedge per serving.