We had some company on Sunday, and though there's not much to serve from the garden at this stage, the event coincided nicely with a great many chive blossoms that needed to be consumed.
I found a few recipes online and tried two, but I didn't follow either to the letter. You can always count on me to give a recipe a half-hearted attempt. I look at anything with more than three steps and think, how can I make this easier?
Alas, I took a bunch of the blossoms and chopped off the stems so they broke into little purple bits and mashed them into some goat cheese. Like this recipe, I added some lemon zest (half a lemon's worth) and some lemon juice (a whole lemon's worth- too much, I think), some olive oil, kosher salt, and lots of fresh ground pepper. I should have thrown some chives and/or parsley in there, too, and maybe some honey instead of lemon as suggested here, but I didn't. There's always next time.
Last night, we had some leftovers from Sunday's grilling, but I also had some asparagus that needed to be used, and more chive blossoms remaining, so I gave this a go: Asparagus with Sesame and Chive Blossoms. The asparagus spears were really thin so I skipped the blanching step and just sauteed them in some olive oil, adding salt and pepper, and some sesame seeds. Against my better judgement, I added a couple of shakes of soy sauce like the recipe calls for (asparagus and soy sauce didn't go together for me), and it was a good decision. At the end I tossed in the chive blossoms and covered the pan to steam the chive blossoms for a minute or two. It was quick and delicious, and pretty, too, but it was late and I was too tired to take pictures. Sorry.
And that was my foray into cooking with chive blossoms. Did you cook or eat anything delicious over the long holiday weekend?