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Asparagus Blini

These asparagus blini make the most of in-season asparagus which pairs perfectly with the onion and lemon-spiked crème fraiche upon which it sits. We garnished ours with chive flowers which are a lovely purple hue. Borage flowers or simply just the chopped chives alone would be lovely too.


Serves: Makes approx 30 blini

  • 1 bunch asparagus

  • 150g crème fraiche

  • 1 ½ tablespoons finely chopped red onion

  • 2 teaspoons finely chopped chives, plus extra to garnish

  • 1 teaspoon lemon juice

  • 1 x packet Marcel’s Fancy Blini

  • Edible flowers to serve


Snap the woody ends off the asparagus then cut into 4-5 pieces on the diagonal. Put into a pot, cover with water (you don’t need a lot as they will steam with the lid on). Put on the lid then bring to the boil and cook for a minute. Remove from the heat, drain then put under running water until cool. Set aside.

Put the crème fraiche, red onion, chives and lemon juice into a small bowl. Season with sea salt and freshly ground black pepper then mix well to combine. Spread 30 blini with this mixture then top with 2 pieces of asparagus followed by an edible flower and an extra sprinkle of chives. Serve immediately.

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