# What You’ll Need:
→ Vegetables & Herbs
01 - 16 medium asparagus stalks, trimmed
02 - 16 fresh chive stems, long
→ Fruits
03 - 1/2 cup blueberries
04 - 1/2 cup raspberries
05 - 1/2 cup small strawberries, halved if large
06 - 1/2 cup golden berries, halved if large
→ Seasoning
07 - 1 tablespoon extra virgin olive oil
08 - 1/4 teaspoon flaky sea salt
09 - Freshly ground black pepper, to taste
# Method:
01 - Bring a large pot of salted water to a boil. Add asparagus and cook for 1 to 2 minutes until tender and bright green. Transfer immediately to an ice bath to stop cooking, then pat dry.
02 - Dip chive stems in hot water for 5 seconds to soften. Cool in ice water and pat dry.
03 - On a large platter or baking sheet, arrange 8 asparagus stalks parallel with even spacing. Weave remaining 8 stalks perpendicularly over and under the set to form a grid.
04 - Tie chive stems gently around each intersection point of the asparagus grid to hold it together.
05 - Nestle a mixture of blueberries, raspberries, strawberries, and golden berries within the open squares of the lattice.
06 - Drizzle olive oil over the lattice, sprinkle with flaky sea salt, and finish with freshly ground black pepper just before serving.