Botanical Lattice Appetizer (Print)

Crisp asparagus and fragrant chives form a lattice filled with fresh berries for a springtime starter.

# Ingredients:

→ Vegetables & Herbs

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

# Directions:

01 - Bring a large pot of salted water to a boil. Add asparagus and cook for 1 to 2 minutes until just tender and bright green. Transfer immediately to an ice bath to stop cooking and preserve color. Pat dry thoroughly.
02 - Dip chive stems briefly in hot water for 5 seconds to soften, then cool in ice water. Pat dry gently.
03 - On a large platter or baking sheet, lay 8 asparagus stalks parallel to each other, spaced evenly. Weave the remaining 8 stalks perpendicularly over and under to form a grid.
04 - Tie chive stems gently around the crossing points of the asparagus lattice to hold the grid firmly in place.
05 - Nestle a combination of blueberries, raspberries, strawberries, and golden berries into the open squares formed by the asparagus lattice.
06 - Drizzle with extra virgin olive oil, sprinkle with flaky sea salt, and add freshly ground black pepper to taste just before serving.

# Expert Tips:

01 -
  • It looks impossibly elegant but takes just 30 minutes, making you seem like a culinary genius without the stress.
  • The contrast between tender asparagus, delicate chives, and bright bursts of fruit creates flavor and texture that feels unexpectedly sophisticated.
  • It's naturally vegetarian and gluten-free, so it welcomes everyone to the table without compromise.
02 -
  • The asparagus must cool completely and be patted absolutely dry, or the lattice becomes slippery and unstable—I learned this by watching my first version slowly collapse like a fallen bridge.
  • Don't assemble this more than 30 minutes before serving, because even the best vegetables release moisture, and condensation will make the whole thing weep.
  • The chives are doing real work here, not just decorating—they're structural engineers, so choose the sturdiest, longest stems you can find.
03 -
  • Make an ice bath before you blanch the asparagus—you need it waiting and ready so nothing cooks a second longer than necessary.
  • If you're nervous about the weaving, practice with uncooked asparagus first to get the over-under pattern smooth and confident.
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