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Grilled Garlic Scapes

  • First cut off the flowers, because they will burn on the grill. (Don’t throw them away though. You can toss them into your salad, or a stir fry.)
  • Trim any tough bottom stem (like you would asparagus.)
  • Toss the scapes, whole or cut into manageable lengths, with olive or hazelnut
    oil. Sprinkle with pepper and a little salt.
  • Put directly on a hot grill, spreading around a bit with tongs.
  • Cook until soft and browned, tossing frequently, about 10 minutes,
  • Remove from grill and toss with additional kosher or sea salt.