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Garnish with the reserved tips.
Sprinkle with the reserved chives.
Garnish with the reserved fennel fronds.
Serve sprinkled with the reserved chopped coriander.
I dress the platter with the reserved dressing.
Top with the reserved banana and passion fruit.
Serve in slices with the reserved rhubarb juice.
Cover a rimmed baking sheet with the reserved fennel fronds.
Garnish with the reserved coriander and chopped peanuts.
Strain into the cocktail glass and garnish with the reserved peel.
7. Garnish with the reserved asparagus tops and chive flowers, and serve.
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CEO of Professional Science Editing for Scientists @ prosciediting.com