Grilled Scapes

Another great, and very different, way to showcase scapes is to grill them, tossed with a little olive oil, salt and pepper, over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flakey salt and maybe a bit of lemon juice and/or lemon zest. They’ll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically. Grilled scapes are surprisingly reminiscent of asparagus, and very different from raw scapes.
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