Asparagus, Tomato and Pickled Chive Blossom Salad


Tomorrow marks our eighth wedding anniversary. How has it been eight years already? It feels like it was only yesterday that we were surrounded by loved ones; dancing, drinking, eating lobster. But when I think about it, so much has happened over the years. We bought not just one, but two houses. I created this blog and, with it, developed a passion for photography (though when I started I never dreamed it'd turn into a career). We became uncles to four kiddos. Two of my grandparents passed away. Friends have moved away. And a number of those close to us have become parents (with quite a few additions arriving this year). I think about the places we've traveled, the restaurants we've dined at, and all the other experiences and I know that we're pretty darn lucky.

While I'm always happy to share what's going on in my life, I have refrained from writing much about our marriage. Why? Because I'd rather keep those moments between the two of us (and I'm pretty sure Eric agrees). But I will say that there is so much that I'm continuing to learn from our marriage. Communication is key. I know everyone says this, but it's very, very true. A relationship will never work if you're afraid to express yourself. We've gotten through some major stuff just because one of us was able to say, "Let's talk about this." Oh, and saying "I love you" and kissing and hugging goodbye before you go to work. That can make you forget all about that fight you had earlier. 

Anyway, now that I've gotten personal, let's talk about this bowl of summer deliciousness. I was so happy to see asparagus return that I immediately picked up a couple bunches. I'd been looking to do something with the chive blossom vinegar I had sitting on the counter (thanks to my friends/neighbors who shared their gorgeous chive blossoms with me). By making the vinegar, not only do you get a zingy, slightly oniony addition to salad dressing, but you also have a beautiful garnish to top your dish. I've put the flowers on pasta and fish, too, and they provide a delightful burst of flavor.



Serves 4

For the salad
2 pounds asparagus, tough ends trimmed, cut into 2 inch pieces
1 pint grape tomatoes, quartered
Pickled chive blossoms (recipe below)
2 tablespoons, chive blossom vinegar (recipe below)
3 tablespoons olive oil
Black pepper
1/4 cup crumbled goat cheese

1. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Add asparagus and cook for 3 minutes. Transfer asparagus to ice water to shock them and stop them from cooking. 

2. Put asparagus in a large serving bowl, along with the tomato.

3. In a separate bowl, make the dressing by whisking together chive blossom vinegar, olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.  Pour the dressing over the asparagus and tomatoes and toss to combine.

4. Sprinkle pickled chive blossom flowers and crumbled goat cheese on top of the salad. 


Jar with lid

Chive blossoms
White wine vinegar

1. Add the chive blossoms to a jar fitted with a lid. Fill jar with white wine vinegar.

2. Cover jar and let sit in a dark, cool place, for 2 weeks. The vinegar will turn purple.