Botanical Lattice Asparagus Chives

# What You'll Need:

→ Vegetables & Herbs

01 - 16 medium asparagus stalks, trimmed

02 - 16 fresh chives, long stems

→ Fruits

03 - ½ cup blueberries

04 - ½ cup raspberries

05 - ½ cup small strawberries, halved if large

06 - ½ cup golden berries, halved if large

→ Seasoning

07 - 1 tablespoon extra virgin olive oil

08 - ¼ teaspoon flaky sea salt

09 - Freshly ground black pepper, to taste

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add asparagus stalks and cook for 1 to 2 minutes until tender and bright green. Immediately transfer to an ice bath to halt the cooking, then pat dry.

02 - Briefly dip chive stems in hot water for 5 seconds, then cool them in ice water and pat dry.

03 - On a large platter or baking sheet, arrange 8 asparagus stalks parallel and evenly spaced. Weave the remaining 8 stalks perpendicularly over and under to create a grid pattern.

04 - Gently tie chive stems around each crossing point of the asparagus lattice to maintain the grid structure.

05 - Nestle a combination of blueberries, raspberries, strawberries, and golden berries into the open spaces of the lattice.

06 - Drizzle the olive oil over the assembled lattice, sprinkle flaky sea salt, and add freshly ground black pepper just before serving.

# Expert Advice:

01 -

It looks so sophisticated that guests think you've spent hours in the kitchen, but it's genuinely faster than making a salad.
The contrast between tender asparagus, fragrant chives, and burst-in-your-mouth berries creates moments of genuine surprise with each bite.
You can prep everything ahead and assemble it right before serving, which means less stress when people arrive.

02 -

If you skip the ice bath after blanching, the asparagus will keep cooking from its own heat and turn mushy—that cold plunge is non-negotiable.
The chives need that hot water softening or they'll snap when you try to weave or tie them, but too long and they'll lose their structure entirely, so timing matters here.

03 -