Late spring and early summer are the season of all sorts of green scapes and spears: onions, leeks, chives etc. They are considered a super healthy food and also are quite delicious. I came across them in many stores this year- Asian supermarkets, Metropolitan Market, QFC.
My current favorites are garlic spears. When raw, their flavor reminds me that of ramps, wild leeks (in Russia we call it ‘cheremsha’ with a stress on the last syllable), fresh, sharp and very garlic like. We like to dip the raw stems in salt and use a chaser to a shot of vodka along with a crusty rye bread.
When cooked, their sharp flavor mellows down significantly and is reminiscent of that of roasted garlic cloves. Roasted garlic spears are an awesome side for grilled or roasted fish or poultry. Better than asparagus, to my taste!
All you need is to trim off the very tips and ends of the stalks. Then briefly rinse the spears, pat dry with a paper towel and put in a baking dish or baking sheet lined with foil (best way to avoid washing it afterwards). Drizzle with some olive oil, a bit of lemon or lime juice and sprinkle with salt, black pepper and, perhaps, some onion powder or dried garlic granules. Toss thoroughly with your hands so each spear gets evenly coated. Put in the over preheated to 400-410 F and cook for about 10-11 minutes, less for crunchier and more for more tender results.
Transfer to a platter and serve right away.
BTW, the same recipe works for asparagus as well. The only difference is in trimming the stems: bend the lower part of each stem until its breaks naturally, separating the tender upper stem from the tough, stringy stalk end. Discard the ends. Don’t trim the tips – it’s the best part of asparagus!
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