Botanical Lattice Asparagus Chives (Printable Version)

Crisp asparagus and fragrant chives woven into a lattice, filled with fresh fruit bursts perfect for spring gatherings.

# Needed Ingredients:

→ Vegetables & Herbs

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

# Steps:

01 - Bring a large pot of salted water to a boil. Add asparagus and cook for 1–2 minutes until tender and bright green. Transfer immediately to an ice bath to halt cooking, then pat dry.
02 - Dip chive stems into hot water for 5 seconds, then cool in ice water and pat dry to prepare for weaving.
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.
04 - Gently tie chive stems around the intersections of the asparagus grid to hold the lattice firmly in place.
05 - Place a mix of blueberries, raspberries, strawberries, and golden berries into each open square of the lattice.
06 - Drizzle with olive oil, sprinkle with flaky sea salt, and add freshly ground black pepper to taste just before serving.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when you actually spent thirty minutes and learned a cool technique.
  • The sweet fruit and savory vegetables play off each other in a way that feels surprisingly elegant without any fussy sauces.
02 -
  • If your asparagus is undercooked, it'll be too stiff to weave and you'll end up snapping stalks everywhere; overcooked and it falls apart the moment you touch it.
  • The chives are doing real work here—they're not just decoration, they're the only thing holding your lattice together, so don't skip tying them or the whole thing collapses when you move it.
03 -
  • Make sure your ice bath is actually cold—if the water isn't icy enough, your asparagus keeps cooking and turns army green instead of spring green.
  • Lay your lattice on the platter you're serving from, not on a cutting board you're going to transfer later; moving it is how accidents happen.
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