The current situation definitely has the effect of focusing minds and thoughts on what is close to hand when it comes to cooking. We have been blessed with such warm dry weather, which has brought on the plants in the kitchen garden almost instantaneously. In the herb bed, chives are a really hardy, versatile addition, which re-appear without any effort whatsoever and have an added benefit of being great for pollinators. Their lush firm, green stalks and purple flowers are both edible and attractive to look at.
There are many simple uses for chives, and I think they are spectacular with new season asparagus. For a simple breakfast or lunch blanch some asparagus in boiling water for 3 minutes. Drain and chop. Lightly combine 2 eggs with some salt and pepper and a small handful of chopped chives. Melt some butter in a non-stick pan, and when hot, pour in the eggs. Draw in the egg at the sides of the omelette and tip the pan to allow the uncooked egg to get to the bottom. Add in your chopped asparagus and top with a little of your favourite cheese, grated. Fold in half and serve with crusty bread and salad.