About This Recipe
Scapes are the stems of the garlic flower, which start popping up in June and July. When this happens, producing this flower takes up most of the garlic plant’s energy, so the garlic bulbs stay smaller and less developed. We snap off the scapes to revert the plant’s energy back to the bulb, and we end up with some tasty treats in the process! Scapes are edible, with a strong garlic flavor that lends itself to lots of delicious recipes, like Marinated Garlic Scapes and Asparagus.
Ice cubes
1 lb. fresh asparagus, washed and hard ends snapped off
1 large bunch garlic scapes, washed and hard ends snapped off
1/3 c. soy sauce
1/3 c. rice vinegar
2 Tbsp. olive oil
2 Tbsp. agave nectar
1 Tbsp. grated fresh ginger
1 tsp. sesame oil
1 pinch cayenne pepper
1 Tbsp. toasted sesame seeds
Instructions
Ingredients
Fill a large bowl with cold water and ice
Bring a large pot of water to a boil. Drop scapes and asparagus into boiling water and cook until bright green, 1-2 minutes. Drain scapes and asparagus and plunge into ice water to stop cooking. Drain and transfer scapes and asparagus to a glass baking dish.
Whisk together soy sauce, rice vinegar, olive oil, agave nectar, grated ginger, sesame oil, and cayenne pepper to make marinade. Pour over asparagus, adding a little water if needed to cover scapes and asparagus. Cover and refrigerate for 2 hours – overnight.
Drain marinade and sprinkle with sesame seeds.