Asparagus with Chives and Blossoms

1 pound Asparagus, washed
1 Tablespoon Olive oil
1 Tablespoon Sesame Seeds
2 Tablespoons Fresh Chives, snipped
16 Chive Blossoms
1/2 teaspoon Soy Sauce
Salt and Pepper to taste

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Refresh under very cold water and drain well. Remove the chive stalks to separate the flowers. In a skillet, heat the oil over medium heat
and add the sesame seed. Stir for 1 minute, add the snipped chives, and stir for 1 minute more.

Add the asparagus and soy sauce to the skillet with a few pinches of salt and generous
grindings of pepper; stir well, cover, and cook for a minute or so. Remove the lid, sprinkle the chive blooms over the asparagus, and cover for 1 to 2 minutes so that the chive blooms steam briefly. Stir lightly and taste for seasoning.Serve hot. 

Comments: 

Bright lavender chive blossoms begin to bloom in the garden about the time the asparagus bed is at its peak. Hence, this is a natural combination and a simply tasty dish. Since chive blossoms are so strong in flavour, add them at the last minute in this recipe. 

Source: FLOWERS IN THE KITCHEN by Susan Belsinger (c)