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Author Notes: Garlic scapes, first sautéed in a skillet and then finished on a grill, are the perfect accompaniment to any summertime feast. Most people don't know about this beautiful little gem of a vegetable, but their unique garlicky asparagus and artichoke heart flavor makes them one of my all time favorite vegetables for a summer BBQ! Their distinct flavor is made even more enticing by their novelty and contributions to the sustainable farming movement. —Brooke Bass | Chocolate + Marrow
- 1 pound garlic spears
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1-2 pinches salt and pepper (course sea salt, preferably)
- 1 tablespoon shaved parmesan-reggiano cheese (optional)
- Trim off 1 inch from the bottom of the spears as well as the brown part of any tips.
- Heat a large skillet, preferably cast iron, over high heat. Add 2 tablespoons of olive oil and spears to the skillet and toss until coated. Sauté for 4-5 minutes, or until they are slightly tender. If they look like they are drying out, add 1 more tablespoon of olive oil. Remove from heat, add butter, salt, and pepper, and toss.
- If using a grill, place spears directly on the grill grate, making sure the internal temperature of the grill is at least 425 degrees F. If using an oven, place cast iron skillet directly in the preheated oven (preheated to 425 degrees F) with spears in it. Grill/roast for another 7-10 minutes, or until the spears begin to char slightly.
- Remove from grill/oven and eat hot or serve cold, with or without shaved parmesan-reggiano cheese on top. You can also add the spears to salads, pastas, and soups...get creative with it!
- This recipe was entered in the contest for Your Best Grilled Vegetable Dish