Recipe From: Nate Shaw, American Culinary Federation
Garlic Scapes: The curly shoot that comes out of the top of the plant. It needs to be trimmed for garlic to reach it's full potential.
Green Garlic: Young garlic with tender leaves, harvested before the bulb starts to form. Think of it like scallions.
You can use them interchangeably in recipes, and eat both raw or cooked!
2 tbsp olive oil
8 ounces unsalted butter
1 bunch green garlic or garlic scapes, thinly sliced
1/2 lb asparagus, one inch pieces
salt and pepper to taste
chive blossoms for garnish
1. Slice baguette into bite size slices. Toss with 1 tbsp olive oil, salt, and bake at 350 degrees for about 10 minutes, or until crisp. Set aside.
2. Allow butter to come to room temperature. Whip in a food processor or mixer for about 3 to 4 minutes, or until easily spreadable.
3. Saute green garlic or scapes and asparagus in remaining tbsp of olive oil. Season with salt and pepper.
4. Fold garlic and asparagus mixture into whipped butter. Spread on toast and garnish with chive blossoms.
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