When subjected to heat, garlic scapes are quick to loose their kick. In this recipe they take on a mild flavor with a texture similar to cooked asparagus. The trick is ensuring that the scapes achieve tenderness while the snow peas maintain their crunch. With careful timing and just enough butter, this dish will be a bright and aromatic addition to a summer meal.
Ingredients
4 cups garlic scapes, trimmed and cut into 3-5″ pieces
2 cups snow peas, trimmed
3 Tbsp unsalted butter
1/4 cup herbs, finely chopped (we used parsley, basil, sage and scallions due to preference and what’s growing in the garden)
2 tsp black pepper
1 1/2 tsp salt, more to taste
Preparation
- Melt butter over medium heat using a large skillet with a tight-fitting lid.
- Add garlic scapes, stirring to coat.
- Add 1/4 cup water, cover and reduce heat to medium-low. Let the scapes steam until they are easy to bite through but still slightly crisp, about 10 minutes depending on their diameter. Stir every minute or so and add water in 1/4 cup increments as necessary.
- Stir in snow peas, herbs, pepper and salt.
- Cover and continue cooking with the occasional stir until the scapes are tender (they may lose some color) and the peas are cooked to a bright green yet still crisp.
- Remove from heat and finish with a squeeze of lemon. Enjoy as a side, over a favorite grain or atop salad greens.