If you’re still looking for something to make on Mother’s Day, this recipe would suit an adventurous spouse who would like finding edible flowers in her Mother’s Day meal. My sweet husband made it for me last year and I shared the recipe with you then. We made it again last weekend. My husband shopped for the ingredients and roasted the asparagus, I made the dressing and assembled the salad.
Last year my husband used some of the yellow flowers that you can find at farmer’s markets at this time of year, blooms from overwintering crucifers like broccoli or kale. This year he bought a package of edible flowers at our co-op, a mixture of rosebuds, calendula, nasturtium, and a few others. We ate them, even the rose, and they were pretty good, especially the tangy nasturtium flowers. I supplemented with a few violas, pansies, and chive flowers from our garden and sprinkled pepitas and sunflower seeds on top (in time for the second round of photos, anyway).
Happy Mother’s Day, all!