Best Pickled Chive Blossoms And Asparagus Recipes

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CHARGRILLED ASPARAGUS & SPRING ONIONS WITH CHIVE FLOWERS



Chargrilled Asparagus & Spring Onions With Chive Flowers image

My recipe for Chargrilled Asparagus & Spring Onions with Chive Flowers is simple and yet a painting on the plate with its mauve chive flowers, grass green asparagus and spring onion stems. It is the perfect accompaniment to any grilled meats or fish, especially salmon, and also makes a wonderfully tactile summer "sharing platter" for an "al fresco" lunch or supper.

Provided by French Tart

Categories     Lunch/Snacks

Time 13m

Yield 2 serving(s)

Number Of Ingredients 7

12 large spears asparagus, trimmed
12 spring onions, trimmed
chives and chive blossoms, to garnish
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 lemon, cut into quarters
salt and pepper, to taste

Steps:

  • Heat a griddle pan over a very high heat and add the olive oil - place the asparagus spears & spring onions in the pan, being careful that the oil does not spit and burn you.
  • Cook for 2 to 4 minutes on one side, depending on the thickness and then turn over and continue to cook for a further 2 to 4 minutes. You are aiming for charred, but not burnt!
  • Just before the end add the Balsamic vinegar and a little more oil if needed.
  • Serve straight away with chopped fresh chives and chive flowers sprinkled over the top, and a lemon wedge per serving.

Nutrition Facts : Calories 183.1, Fat 7.8, SaturatedFat 1.1, Sodium 67.4, Carbohydrate 25.5, Fiber 10.3, Sugar 8.7, Protein 10.7

PICKLED ASPARAGUS WITH DILL



Pickled Asparagus with Dill image

Pickled asparagus is delicious, and this recipe was given to me by my best friend, Carole. We get our asparagus in the spring from the Yakima Valley in central WA. Use the freshest dill you can find and pack the spears in quart jars making sure all spears are covered with pickling juice. These are great with salads, in cocktails, or served as a snack. Check out the price at the grocery store. You'll be glad you made your own.

Provided by Bob Crouch

Categories     Vegetable

Time 1h30m

Yield 5-6 quarts

Number Of Ingredients 7

4 -5 lbs fresh asparagus, washed and bottoms snapped
1 large white onions or 1 large yellow onion, thinly sliced
2 heads garlic
2 1/2 cups white vinegar
2 1/2 cups water
2 tablespoons pickling salt (non iodized salt)
fresh dill

Steps:

  • Clean and sterilize wide mouth canning jars.
  • Clean garlic and pound with with chef's knife so it cracks a bit.
  • Wash and clean asparagus.
  • Remove tough bottom.
  • Heck you know how to snap asparagus.
  • Prepare it in lengths so it will fit into jars.
  • Save the tender bottoms for dinner.
  • Pack jars with some onion, garlic, dill and asparagus.
  • The amount of each is up to your personal taste.
  • This is the hardest part.
  • Mix vinegar, water, and salt in a pot.
  • Bring to a boil Pour hot liquid into jars making sure that spears are covered but not touching the metal sealing lid.
  • Wipe any spills from lip of jars.
  • Burp air bubbles from jars.
  • Seal jars with lid and ring.
  • Process jars in a canner (hot water bath).
  • Make sure tops of jars are covered with 1 inch of water.
  • Allow to boil 20 minutes.
  • Start timing when water reaches a boil.
  • Ready to eat in 4 to 6 weeks.

Nutrition Facts : Calories 146.3, Fat 0.6, SaturatedFat 0.2, Sodium 2811.2, Carbohydrate 26.2, Fiber 8.6, Sugar 8.8, Protein 9.8

DILLY PICKLED ASPARAGUS



Dilly Pickled Asparagus image

These dilled spears are really popular with my family. My granddaughter always says, "Oh, Grammy, these are soooo good!" They're easy to prepare and turn out perfect every time. My husband loves it when I add a dried hot pepper to each jar. -Annie Merrell Fenelon Falls, Ontario

Provided by Taste of Home

Time 50m

Yield 6 pints.

Number Of Ingredients 9

6 pounds fresh asparagus
3 large garlic cloves, halved
6 teaspoons dill seed
6 teaspoons mustard seed
36 whole peppercorns
2 quarts water
2-1/2 cups white vinegar
1/2 cup sugar
3 tablespoons canning salt

Steps:

  • Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and six peppercorns., In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 in. of top. , Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 446mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

CHILLED BEETS AND ASPARAGUS WITH GARLIC CHIVE BLOSSOMS



Chilled Beets and Asparagus with Garlic Chive Blossoms image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 9

2 bunches baby beets, peeled and quartered
1 bunch asparagus, trimmed and cut on the bias
1 cup water
1/2 cup orange blossom water
1 1/2 cups sugar
1 tablespoon fresh lemon juice
1 bunch garlic chives with blossoms, roughly chopped
4 ounces goat cheese
About 8 cups cleaned mixed greens, for serving

Steps:

  • First, a note on beets: they'll stain anything! Make sure you wear gloves as you're peeling the beets unless you want your hands to be an attractive magenta color!
  • Place the quartered beets in a large saucepan and cover with cold water. Place over medium high heat and bring to a boil. Immediately lower the heat to medium and let the beets cook for about 20 minutes or just until fork tender. Drain the beets and run them under cold water. Drain and set aside. As you're doing this, get another pot of water boiling and drop the prepped asparagus into it for just 2 minutes. Drain the asparagus and run it under cold water immediately. This is called blanching. Drain and add to the beets.
  • In yet another saucepan, add the water, orange blossom water, sugar and lemon juice. Bring to a boil, reduce the heat to medium and simmer until the glaze has reduced by half and has thickened slightly. Toss with the vegetables, and add the roughly chopped garlic chives. Top with the chive blossoms and crumbled goat cheese and serve as a first course on a bed of mixed greens.

SWEET PICKLED ASPARAGUS



Sweet Pickled Asparagus image

"Here in Washington, we enjoy lots of fresh asparagus in the spring. This is how my grandmother used to pickle it," writes Valerie Giesbrecht of Othello.

Provided by Taste of Home

Time 35m

Yield 5 quarts.

Number Of Ingredients 7

10 pounds fresh asparagus
5 tablespoons dill seed
5 teaspoons mixed pickling spices
2 quarts water
3 cups cider vinegar
2/3 cup sugar
1/4 cup canning salt

Steps:

  • Wash, drain and trim asparagus; cut into 5-3/4-in. spears (discard ends or save for another use). Pack asparagus into five 1-quart jars to within 1/2 in. of top. Place 1 tablespoon dill seed and 1 teaspoon pickling spices in each jar., In a Dutch oven, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over asparagus mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 63 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1429mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein.

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