Botanical Lattice with Asparagus

# Components:

→ Vegetables & Herbs

01 - 16 medium asparagus stalks, trimmed

02 - 16 fresh chive stems

→ Fruits

03 - ½ cup blueberries

04 - ½ cup raspberries

05 - ½ cup small strawberries, halved if large

06 - ½ cup golden berries, halved if large

→ Seasoning

07 - 1 tablespoon extra virgin olive oil

08 - ¼ teaspoon flaky sea salt

09 - Freshly ground black pepper, to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Add asparagus and cook for 1 to 2 minutes until tender and bright green. Immediately transfer to an ice bath to halt cooking, then pat dry.

02 - Dip chive stems in hot water for 5 seconds to soften, then cool in ice water and pat dry.

03 - Lay 8 asparagus stalks parallel and evenly spaced on a large platter. Weave the remaining 8 stalks perpendicular over and under to form a grid.

04 - Tie chive stems gently around each crossing of the asparagus lattice, securing the structure without damaging the stalks.

05 - Place a mixture of blueberries, raspberries, strawberries, and golden berries into the open squares formed by the lattice.

06 - Drizzle olive oil over the lattice, sprinkle with flaky sea salt, and add freshly ground black pepper to taste just before serving.

# Expert Advice:

01 -

It looks like you've spent hours in the kitchen when it takes barely thirty minutes, which is the best kind of cooking magic.
The contrast between crisp, tender asparagus and burst-sweet berries in every bite feels sophisticated without being fussy.
It works for spring dinners, brunch centerpieces, or whenever you need to impress without stress.

02 -

Pat your asparagus and chives completely dry before you start weaving, or they'll slip and slide like you're trying to build with wet pasta.
The ice bath isn't optional—it stops the cooking and keeps everything from turning army-green and mushy, which I learned the hard way the first time.

03 -