- 1.5 cups daylily buds
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 small shallot, thinly sliced
- Salt and pepper, to taste
- A few thin slices of daylily flowers, optional
Wash and dry daylily buds. Heat butter and olive in skillet and sauté shallot until lightly caramelized. Add daylily buds and sauté until softened. Season with salt and pepper and serve.If you like, you can garnish with a few thin slivers of daylily flowers.