Botanical Lattice with Asparagus (Printable Version)

Crisp asparagus and chives form a woven lattice filled with fresh, sweet fruits for an elegant starter.

# What You'll Need:

→ Vegetables & Herbs

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

→ 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

# Steps to Follow:

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

# Additional Tips::

01 -
  • It looks like you spent hours in the kitchen when it actually takes just 30 minutes.
  • The crunch of fresh asparagus against the burst of berries creates a flavor surprise in every bite.
  • It's naturally vegetarian and gluten-free, so it works for almost any gathering.
02 -
  • Don't skip the ice bath after blanching—overcooked asparagus turns the whole thing soft and sad, and there's nowhere to hide it.
  • The chive stems need to be pliable but not limp; if you boil them too long they'll break when you tie them, so watch that timer.
  • Assemble this as close to serving time as possible because the asparagus will start to release moisture and make everything limp.
03 -
  • Pat your blanched asparagus completely dry before building the lattice—any moisture will make the chives slip and slide.
  • Tie your chive knots loosely enough that they don't crush the asparagus but firmly enough that the grid stays intact when you gently shake the platter.
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