Our chives are blossoming. I picked one and broke it open and, oh, the aromatic nectary goodness nearly made me pass out. Anyone out there cook with these? I’m thinking either some kind of stir fry with a whole bunch o’ spring veg, pork or chicken, basil (we have a lot of that) and perfectly-done rice. Or perhaps a pasta: light cream, again with basil and mushroom and chicken and, maybe, some kind of white wine. Or, hey, perhaps some roasted vegetables (sweet potato? asparagus?) with the fresh blossom tossed on top just as they come out of the oven so they can steam slightly for thirty seconds before serving.
But I’m just making shit up. Anyone out there got any tried and true (and cheeseless) recipes?
Nicola Griffith 
When I've worked with chive flowers, I've found it's best to not heat them at all, they turn wilty and bitter. Just chop and add to the dish as fresh garnish. My favorite is egg salad with chives and flowers.
Anon, good to know, thank you.
Cocktail glass,
Chill 5.5 cl gin, 1.5 cl dry vermouth.
Serve straight up,
Garnish with chive blossom.
(How is that?)
mordicai, that sounds *excellent* (though perhaps a little bit too much vermouth for my taste).
Ah, you are on the “stare very hard at a bottle of vermouth, then pour the gin” school of thought. I'm not too far off from there myself, but figured I'd give the standard measure. Modify to taste, but of course.
Seriously though, I think it does sound pretty excellent. I had the same thing (more or less) with ramp & it was awwweeeesome.
I might give it a go at the weekend. BTW, can you recommend a vermouth? I used to use Noilly Prat, but they changed their recipe a year or so ago and it's not the same. Sigh. Got a little bit left (I make it last…) but soon will need to buy more.