Garlic Scapes Recipe + Asparagus: Grow, Harvest, EatJuly 12, 2011
For the most part, we use garlic scapes in the same way that we would a chopped garlic clove. Scapes can be mild or spicy. Generally, the measurement of one scape equals one clove (not bulb) is appropriate, but experiment to your taste! Just mince them up — discarding the toughest ends of the stalk and flower casing — and enjoy them in salad dressings, sautes, infused oils and more.
Or, keep them whole and create a very fancy-looking but very easy-to-prepare side dish or appetizer like this one I whipped up earlier this spring when asparagus was at its peak and garlic scapes were just beginning to emerge. Lucky for us, both are still available. The asparagus at the farmer’s market; the scapes in the garden. Hopefully, in just a couple more years our sad, new asparagus patch will become productive making this dish a regular spring diet favorite!
- 6-8 thin slices prosciutto
- 6-8 fresh garlic scapes
- 1 lb fresh asparagus
- fresh ground pepper
- olive oil
Preheat oven to 375F. Line baking sheet with foil & oil the foil. Wash & trim tough ends off of asparagus. Divide asparagus into 6-8 bundles. Wrap each bundle with a slice of prosciutto. Wash and trim tough end off garlic scape; scape should be about 8″ long when trimmed. Gently, wrap one scape around the prosciutto wrapped asparagus bundle and tie once to hold bundle intact. (see photo) It does not need to be tight; take care not to break the scape as you tie. Lay each wrapped bundle on oiled foil-lined sheet. Sprinkle with a bit of olive oil and a grind of pepper.
Roast bundles in preheated oven or hot grill for about 14 minutes or to taste. Prosciutto should be crispy-chewy, not crumbly. Asparagus should be warm but crisp to the bite.
Serve with a side of melon or papaya and lots of crunchy veggies like seasonally available radish and sugar snap peas for a fantastic summery meal.