Garlic scapes are the young and tender flower stalks and buds of the garlic plant. They pop up in mid-to-late June, spiraling and coiling above the leaves. I wait to cut them until they have had a few days to grow to a nice size, but not too long or they will become tough. If the coils start to straighten out, you’ve waited too long.

Garlic scapes are are AMAZING with a little olive oil and then tossed on the grill, and can be mixed in with any veggies you happen to have on hand for the grill. They are especially wonderful with asparagus, but go ahead and experiment.

4 to 6 large garlic scapes
1 lb fresh asparagus
olive oil
Juice of 1 lemon
sea salt (in grinder)

Lightly brush asparagus and scapes with olive oil. Drizzle lemon juice. Add sea salt to taste. Grill in a grill pan until asparagus is tender.

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