North Fork Spring on a Plate: Asparagus & Chive Blossom Salad

WELCOME FRIENDS!

After an unusually cold and snowy winter, I expected spring to roll in slowly, but as soon as the snow melted, the garden was alive with daffodils bursting from the soil and my chives were already several inches tall. This got me thinking about that first fresh farm stand forkful of tender spring greens and snappy asparagus, and the bright, earthy sweetness that only comes this time of year.

To celebrate the coming harvest, I’m sharing a recipe that tosses these fresh stars with the sharp, oniony bite of chive flowers and a double-crunch of pepitas and sunflower seeds. Tied together with a zippy lemon dressing, this salad is a bowl full of sunshine that could accompany just about anything - and the perfect way to welcome the warmer days ahead. You could make the salad any time of year, but the very best days are when the ingredients are fresh on the market table which usually peaks for asparagus and chive flowers in May around here.

What are your favorite spring harvest fruits and vegetables? Let me know in the comments, or tag me in your salad photos on Instagram!

FOR THE SALAD (salad serves 1, multiply by your number of guests)

• 1-2 cups arugula (or your favorite greens)

• ¼ cup frisee (optional)

• 4-6 thin spears asparagus (raw, roasted, grilled, or sauteed); cut into 1-inch bite-sized pieces leaving tips intact. If the spears are thicker, you may want to cut smaller pieces or use a bit less.

• 6 leaves each, fresh basil and mint

• 1 generous tsp each, pepitas and sunflower seeds (chopped pistachios also work wel in place of pepitias)

• 1 chive flower, with florets separated

• Assemble the salad on a plate or in a bowl and toss with the dressing

• For a slightly heartier salad, add a fresh feta or goat cheese from Catapano Dairy Farm. There aren’t very many vegan cheese options in the area, but my favorites are from Rebel Cheese which can be ordered online.

• If you don’t have access to fresh chive flowers, you can substitute the green stems, ramps, or sweet green onions. If you are using one of these alternatives, be sure to snip them into small pieces with scissors.

FOR THE DRESSING (enough for 2-3 salad servings) The dressing is tangy and the greens are delicate so be careful not to overdress.

• 1-2 TBSP white wine or champagne vinegar - you can use another vinegar (such as red wine), though a dark balsamic may be too heavy

• 1 TBSP extra virgin olive oil

• 1 tsp dijon mustard

• Juice of ½ fresh lemon

• 2-3 tsp maple syrup or other natural sweetener such as agave or honey (depending on how sour your lemon is)

• salt and pepper to taste

• Combine all ingredients in a small bowl with a whisk or shake them together in a small jar.

• NOTE: I like to keep the calorie count down in my dressings, so I tend to reverse the formula for a standard vinaigrette which typically uses more oil than vinegar. I have never had anyone complain but this version may be too tangy or acidic for some. If you have sensitivities or prefer the traditional version, you can swap the metrics and use 2 TBSP oil to 1 TBSP vinegar or 1:1.

CLEANING CHIVES

• Luckily I haven’t found any in my plants, but sometimes bugs can nestle their way into a chive flower. To check, use a small knife or your clean fingernail to comb through the blossoms to make sure there aren’t any aphids or thrips. If you find any unwanted pests, submerge the chives or chive blossoms in a bowl of water mixed with a bit of salt or white vinegar for 15 to 30 minutes. This encourages any tiny visitors to evacuate. This method may change the flavor slightly toward more of a mild pickled onion.

• If you want to keep the true delicate garlicky-onion taste as pure as possible, you dip and swirl in a bowl or glass of cold water. Once the cleaning is complete, you can rinse and dry in a salad spinner or with a towel. Even if there aren’t any pests, you should still wash and dry the flowers thoroughly.

COOKING ASPARAGUS

• Bend the asparagus until it snaps and discard or compost the woody end of the stalk. If you are using fresh tender asparagus, you may not have to snap off much at all and I’d recommend leaving it raw. If store bought, I’d give it a quick turn (less than 5 minutes) over medium-high heat in a sautee pan with a small spritz of olive oil, salt and pepper and a few drops of the leftover lemon from the dressing. This simple seasoning will work for roasting or grilling too.

• With any preparation you want to ensure the stalks remain a bright vibrant green and a little crunch is most desirable. Once cooked, let the stalks return to room temperature before adding to the salad.

IN SEASON

• Asparagus is primarily harvested in May across USDA Zones 4 through 7 in the USA with harvest lasting 6-8 weeks, starting mid-April in warmer zones and early May in colder zones. The North Fork of Long Island is primarily located in USDA Hardiness Zone 7b, though some still fall into Zone 7a.

OTHER USES FOR CHIVE FLOWERS

• Colorful Garnish - While whole chive flowers make a beautiful garnish adding a bright pop of color for the photo, I do not recommend using several whole flowers in the salad as the flavor would be overwhelming. Usually the florets should be removed and sprinkled over a dish. In addition to salads, chive flower florets make a great garnish for eggs, soups or any dish that could benefit from some additional depth or a savory kick.

• Preserve - If you have a lot of chive flowers, you can bundle them with a sturdy string and hang them upside down to dry. The preserved blossoms can be used for about 6 months.. Once dried, store in a jar with an airtight lid. You can store them as whole flowers or as florets.

• Seasoned Vinegar - Add whole chive flowers to white wine, champagne or rice vinegar. The vinegar willl absorb the light garlic-onion flavor and take on the pinkish hue of the blossom.

MEDICAL DISCLAIMERS ABOUT CHIVES

• Chive flowers are generally safe and edible for humans, but they can cause allergic reactions (itching, rash, swelling) in people allergic to other alliums like onions or garlic

• Chives and chive flowers are toxic to cats, dogs, rabbits and most domestic mammals so keep the blossoms well out of reach of your beloved pets. For outdoor gardens, chives are usually a deterrent to wildlife due to the pungent smell.