Save The first time I arranged vegetables like an artist instead of just cooking them, I was nervous. I'd spent the morning at the farmer's market and came home with these impossibly straight asparagus spears and a bunch of chives so fragrant they filled my kitchen. On a whim, I decided to stop thinking like a cook and start thinking like someone building something. The lattice came together in my hands almost by accident, and when I tucked those berries into the spaces, something clicked—it wasn't just food anymore, it was architecture made edible.
I made this for my sister's spring brunch last April, and I watched her face when she saw it on the table. She didn't even want to cut into it at first—she just kept turning the platter, studying how the lattice caught the light. By the end of the meal, people were asking if it was too beautiful to eat, which is exactly the kind of compliment that makes you feel like you've done something right in the kitchen.
Ingredients
- Asparagus stalks: Choose ones that are thick enough to hold their shape but tender enough to eat—thin ones can snap during blanching and thick ones take too long to cook through.
- Fresh chives: These become your edible "twine." Make sure they're genuinely long and flexible; bundled chives from the grocery store sometimes work better than farmer's market ones that have been trimmed short.
- Mixed berries: The combination matters more than perfection; use whatever's freshest and most colorful at your market, as long as they're small enough to nestle into the lattice squares.
- Extra virgin olive oil: Use one you actually like tasting, since there's nowhere for mediocre oil to hide here.
- Sea salt and black pepper: Applied just before serving so the salt stays crystalline and doesn't dissolve into the vegetables.
Instructions
- Blanch the asparagus until it glows:
- Boil heavily salted water and slip the asparagus in—watch it turn that brilliant spring green after about a minute, then scoop it straight into an ice bath. This stops the cooking in its tracks and keeps it crisp instead of turning mushy.
- Soften those chive stems:
- A quick dip in hot water makes them pliable enough to tie without cracking, then chill them down so they set in their new shape.
- Build the foundation:
- Lay eight asparagus stalks in parallel lines on your platter, leaving space between each one so the second layer can weave through cleanly.
- Weave the perpendicular layer:
- Take the remaining eight stalks and thread them over and under the first set, creating that satisfying grid pattern—this is the moment it stops looking like random vegetables and starts looking intentional.
- Tie the intersections:
- Use the chive stems to gently secure where the asparagus crosses, wrapping them like tiny green bows that hold everything in place without damaging the vegetables.
- Fill and finish:
- Drop the berries into each square of the lattice, scatter them unevenly so it looks abundant rather than measured, drizzle with oil, and season just before serving.
Save There's something oddly meditative about building this lattice by hand. My daughter wandered into the kitchen halfway through and asked if it was a puzzle, and honestly, it kind of is—a puzzle you then eat. When people at the table started taking photos before tasting it, I realized the visual moment was as important as the flavors, and that shifted how I think about cooking for occasions.
Choosing Your Fruit Wisely
The fruit is your color palette here, so choose based on what you want people to see first. Blueberries give you depth and jewel tones, raspberries add delicate texture and a slight tartness, strawberries bring brightness, and golden berries add a warm sweetness that ties everything together. I've made this with pomegranate seeds when berries were out of season and it was equally stunning—what matters is that the fruits stay firm enough to not collapse into the lattice squares.
Timing and Temperature
Serve this while everything is still cool but not ice-cold from the refrigerator, which means assembling just before guests arrive rather than hours ahead. The asparagus stays tender, the berries keep their individual integrity, and the chives don't get soggy from sitting. I learned this the hard way after prepping one early in the day and watching the whole thing wilt slightly by dinner time.
Making It Your Own
Once you understand the basic structure, the variations are endless. The foundation of asparagus and chives stays true, but everything else adapts to what's in season or what your guests prefer. A tiny drizzle of aged balsamic adds a sophisticated deepness, torn mint leaves scattered across bring herbal brightness, and edible flowers tucked into the spaces make it even more spectacular for special occasions.
- Try a light lemon vinaigrette instead of plain oil for brightness.
- Add a few toasted nuts scattered across for unexpected crunch.
- Prep all components the night before and assemble within the hour of serving.
Save This dish taught me that sometimes the most memorable food isn't complicated—it's just thoughtful, with each element doing exactly what it does best. When you taste it, you're tasting spring itself.
Kitchen Questions
- → How do I prepare asparagus for the lattice?
Blanch the asparagus in boiling salted water for 1-2 minutes until bright green and tender, then cool in an ice bath to retain color and texture.
- → How can I soften chive stems for weaving?
Dip chive stems briefly (around 5 seconds) into hot water, then cool them in ice water to make them pliable for tying.
- → What fruits work best as filling?
Small, firm fruits like blueberries, raspberries, strawberries, and golden berries add sweetness and texture. Substitutions like blackberries or pomegranate seeds also work well.
- → Can this lattice be prepared in advance?
Yes, blanch asparagus and prepare chives ahead, but assemble just before serving to maintain freshness and crispness.
- → How should it be served for best taste?
Serve chilled or at room temperature with a light drizzle of olive oil, a sprinkle of flaky sea salt, and freshly ground black pepper.