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.