Recipes

This Week’s Highlighted Recipe:

Roasted Asparagus with Spring Garlic Scapes and Parmesan

This recipe uses the great combination of garlic scapes (the tops of young garlic plants) and fresh asparagus. The scapes have a light taste of garlic, and nothing is better than fresh asparagus. This is a very simple recipe, easy to make.

Ingredients:

  • ½ lb. fresh, spring garlic scapes
  • 2 Tbls. grapeseed or rice oil (available locally at Lewes Gourmet, 110 Second St., Lewes)
  • salt and freshly-gound black pepper
  • 2 lbs. fresh, local asparagus
  • ¼ cup freshly grated Parmesan cheese

Directions:
Preheat the oven to 400 degrees F.  Divide the scapes in half.  Lay one-half in a single layer on a baking sheet and drizzle with 1 tablespoon of the oil.  Season lightly with salt and pepper.  Trim the tough ends from the asparagus. Arrange asparagus on top of scapes, with the asparagus tips all facing in the same direction. Lay remainder of scapes over asparagus.  Drizzle with remaining oil and then scatter the cheese evenly over top. Season again with salt and pepper. Roast for 8 to 10 minutes, or until the asparagus begins to turn limp and the cheese is melted and browned.  Slide onto a platter or transfer to platter with a large spatula.  Serve immediately.

-from Homegrown Pure and Simple by Michael Nischan

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