Name: Grilled Garlic Scapes
Total time: 40 min
Ingredients: 1 pound garlic scapes, trimmed; 1⁄4 cup extra-virgin olive oil , divided; 2 tablespoons water; 1 1⁄2 teaspoons table salt , divided; 1 lemon , halved; 1⁄4 teaspoon red pepper flakes; 1⁄2 ounce Parmesan cheese , grated (1/4 cup); 2 tablespoons pine nuts, toasted

Why This Recipe Works

Garlic scapes are the long, spiraling stems that grow out of the top of hardneck garlic. In the spring and early summer, you can find them at farmers' markets or specialty stores. Grilling these mild, garlic-flavored stems brings out their sweet, mellow flavor while adding smoky char. We found that it was important to toss the scapes in both oil and water before grilling so that they would steam before browning, giving them an ideal crisp-tender texture. Carefully flipping the scapes halfway through grilling ensured even cooking. Finishing with charred lemon, pepper flakes, Parmesan, and pine nuts dressed up the garlic scapes while still allowing their nuanced flavor to shine.

Before You Begin

Garlic scapes are sometimes sold with some of their woody stems already trimmed off. The usable portion of the stems should bend slightly and yield easily to your knife; anything more firm should be cut away and discarded before grilling. Mature flower bulbs should also be trimmed, but tender, immature flowers do not need to be removed. After trimming, you should have 12 to 14 ounces of usable garlic scapes.

Instructions

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

Toss garlic scapes with 2 tablespoons oil, water, and 1 teaspoon salt in large bowl until evenly coated.

Clean and oil cooking grate. Arrange scapes in even layer on grill. Place lemon halves cut sides down in open space on grill. Cook (covered if using gas) until scapes are softened and bright green with spotty charring, 2 to 4 minutes. Using tongs, flip scapes and continue to cook until scapes are tender and deep green with spotty charring all over and cut sides of lemon are well charred, 2 to 3 minutes longer.

Transfer scapes to large bowl. Squeeze juice from 1 lemon half over scapes and drizzle with remaining 2 tablespoons oil. Sprinkle with pepper flakes and remaining ½ teaspoon salt and toss until evenly combined. Transfer scapes to serving platter and top with Parmesan and pine nuts. Serve with remaining lemon half.