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Asparagus & chive flower flatbreads

I've been thinking a lot recently about my herb garden. I say garden, but really it's just a few pots and a windowbox. But that's more than enough to give me a range of flavours to make my food more interesting. I've been trying to grow herbs that are a bit different from the usual rosemary and sage (although those are fantastic too). So this year I'm trying hyssop, bergamot and lovage alongside lemon thyme and four varieties of mint. I also want to cook with edible flowers, they make food look so beautiful.

I started today with chive flowers. One of my favourite sights of late Spring and Summer and always a hive of activity for bees, chive flowers are like miniature alliums and are such a wonderful vivid pinky/purple colour. I'd never eaten one until today and they taste like very strong onions, so they pack a heck of a punch. For lunch I made some flatbreads with caramelised onions, asparagus and chive flowers. It's a light but utterly delicious meal and would be perfect for picnics cold too.

Ingredients: (Serves 1)

Flatbread dough (Same as the pizza dough from 

here

. I make the full amount, tear off what I need and freeze the rest).

Small handful of chive flowers.

Two asparagus spears

1/2 small white or red onion, chopped

A little butter

A couple of tablespoons of creme fraiche

Mozzarella

Method:

^Pre-heat oven to the hottest temperature setting.

^Melt the butter in a small frying pan, then add the onions. Cook slowly, stirring often. Do not allow the onion to burn. It will eventually take on a glazed appearance and all the liquid will have been absorbed. Allow to cool.

^In a food processor put in the creme fraiche, a little salt and pepper and then add the cooled onions. Blitz for a minute, you should still have some onion texture in the mixture.

^Using a vegetable peeler, make ribbons from the asparagus. It's a bit fiddly, but totally worth it!

^Take the pizza dough, roll out a small oval shape. Cover with the creme fraiche mixture, leaving a small gap all the way round the edges.

^Top the flatbreads with the ribbons of asparagus, some small cubes of mozzarella and some pepper.

^Bake in the oven for about 10 - 15 minutes until golden underneath.

^Decorate with the chive flowers. x