White asparagus with sweet mustard sauce and chive blossoms
Flowers add such a happy and charming surprise to a meal. It’s important to know which ones you can eat and which ones are poisonous.
Although not vegetarian, following site has good information about edible flowers:
Serving Size: 4
- 500 grams white asparagus
- 1 tsp. olive oil
- pinch sugar
- dash salt
- 250 milliliters soy cream or soy yogurt
- 1 tbs. grainy mustard
- 2 tsp. corn syrup
- chive blossoms to garnish (optional)
- Using a vegetable peeler, peel the tough outer skin of the asparagus.
- Cook the asparagus in water, with a bit of bit of olive oil, a pinch of sugar and a dash of salt.
- Put the soy cream or soy yogurt in a small sauce pan.
- Add the mustard and corn syrup and heat of a low heat.
- Season to taste with salt and nutmeg.
- Be careful with your seasoning, you want a sauce with a subtile flavor that will enhance the asparagus not overpower it.
- Check the “doneness” of the asparagus using a fork. They should be soft, but not completely limp.
- Arrange the asparagus on a serving plate and drizzle the mustard sauce over.
- Garnish with the chive blossoms. You can also carefully cut the chive blossoms so that the petals are sprinkled over the sauce.