Botanical lattice with asparagus chives (Printable)

A crisp asparagus and chive lattice filled with bursts of fresh fruit, ideal for elegant gatherings.

# What Goes In:

→ Vegetables & Herbs

01 - 16 medium asparagus stalks, trimmed
02 - 16 fresh chives, long 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 It:

01 - Bring a large pot of salted water to a boil. Add asparagus and cook for 1-2 minutes until tender and bright green. Immediately transfer asparagus to an ice bath to halt cooking, then pat dry.
02 - Dip chive stems briefly in hot water for 5 seconds to soften. Cool in ice water and pat dry.
03 - Lay 8 asparagus stalks parallel on a large platter or baking sheet with even spacing. Weave 8 additional stalks perpendicularly over and under these to form a grid.
04 - Tie chive stems gently around each crossing point of the asparagus lattice to hold it in place.
05 - Nestle a mixture of blueberries, raspberries, strawberries, and golden berries into the open squares formed by the lattice.
06 - Drizzle with extra virgin olive oil, sprinkle flaky sea salt, and add freshly ground black pepper to taste before serving.

# Expert Advice:

01 -
  • It looks breathtaking on a table but takes less than 30 minutes, giving you that satisfying gap between effort and reward.
  • Every element is naturally gluten-free and vegetarian, so you're not sacrificing flavor or philosophy for dietary choices.
  • The combination of tender asparagus, sweet berries, and aromatic chives hits every taste note without feeling fussy.
02 -
  • Overcooked asparagus will bend when you try to weave it; 1-2 minutes is genuine, not approximate—set a timer.
  • Chives need to cool completely or they'll become brittle; this is the moment where patience actually changes the outcome.
  • Assemble this as close to serving as possible, because exposed cut fruit begins to weep and lose its jewel-like appearance.
03 -
  • Buy asparagus the day you plan to make this dish, because they start losing their crispness immediately and you need them at peak firmness for weaving.
  • The chive knots are the secret weapon—they're not just functional, they're the visual element that transforms a nice plating into something memorable.
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