Asparagus with Sesame and Chive Blossoms

Chives bloom about the same time that asparagus is at its peak.

Blanch asparagus that has been cut into 1 inch diagonal lengths, in lightly salted boiling water until tender crisp.  Rinse in cold water and drain.

In a skillet, heat 1 Tbsp olive oil over medium heat and add 1 Tbsp sesame seeds. Stir for 1 minute and add 2 Tbsp snipped chive stems and stir for 1 minute longer. Add the asparagus and 1/2 teaspoon soy sauce to the skillet with a few pinches of sea salt and a 1/4 teaspoon of freshly ground black pepper.  Stir well, cover and cook for a minute or so.

Remove the lid, sprinkle with 16 chive blossoms with stems removed to separate flowers and cover for a minute or two to lightly steam the chive blooms.

Stir lightly and serve hot.

Garnish each plate with a whole fresh blossom.