Prep 5 mins

Cook 10 mins

Serves 4-6 as a side

Difficulty 1

Braised scapes and asparagus

Braised scapes and asparagus

Prep 5 mins

Cook 10 mins

Serves 4-6 as a side

Difficulty 1

Garlic scapes make their annual appearance in gardens and markets in spring. What’s a garlic scape? It’s the flowering stem of the garlic bulb, although growers usually pick them before they produce flowers. Only certain varieties of garlic, known as hardneck varieties, produce scapes. They taste like very garlic-y beans and are quite crunchy, so they work well in stir-fries and braises. Spring means asparagus season too, so we’ve included it in this simple accompaniment to a spring Sunday roast. You’ll want to use homemade stock for the best flavour, or look for a good brand such as Maggie Beer or The Stock Merchant. Finish everything with a good squeeze of lemon and some sea salt flakes. Parmesan also works nicely as a seasoning.

20g butter

1 bunch garlic scapes (see note)

2 ladles home made chicken stock

2 bunches asparagus

Juice of 1/2 lemon

Finely grated Parmesan or shaved Parmesan (optional), to serve

1. Heat a large wide deep frying pan over medium-high heat, add butter, scapes and stock, then reduce heat to medium, cover and turn occasionally until scapes start to become tender (5 minutes). Add asparagus, cover again and turn occasionally until asparagus is just tender (3-4 minutes), then remove lid and cook, turning occasionally until vegetables are tender and stock has reduced to a nice glaze.


2. Serve scapes and asparagus with a good squeeze of lemon and some Parmesan grated over if using.

INGREDIENTS

METHOD

N O T E 

Flower buds can be left on for looks, but unless they are very small, they aren’t really edible. We love their look and let guests know to remove them and eat only the stalks.

Recipe and image by Eatable.