Rarely do I find it necessary to cook my sugar snap peas–they typically don’t make it as far as the fridge before the whole crunchy pint is gobbled up raw. This was a new technique for me, and I have to say I love it. A quick blanch seals in the bright green goodness of the peas and tenderizes the garlic scapes. The sweetness of both are enhanced through searing high heat.
Grilled Sugar Snap Peas and Garlic Scapes
- 1 pint Sugar Snap Peas
- 5-8 Garlic Scapes
- 1-2 tablespoons Butter
- 1 small shallot
- Lemon juice and fresh herbs for garnish (optional)
- Prep: Set a medium pot of water to boil. While the water is coming to a boil, twist the stems off of the sugar snap peas. Place peas and garlic scapes in the boiling water to blanch for 2-3 minutes. Drain and rinse with cold water. Chop the shallot finely.
- Grill: Heat your grill (or grill pan) on high and brush with olive oil. When the grill is very hot, lay out the peas and scapes in a single layer. If using an outdoor grill, it is helpful to use a veggie basket or skewers to keep peas from falling through the grate. Grill on both sides until slightly charred.
- Meanwhile: While the veggies are on the grill, melt butter in a small sauce pan and add finely chopped shallot. Cook on low for 3 minutes until the shallot is softened and the butter just begins to brown.
- Season: Cut garlic scapes into 2 inch segments. Toss scapes and peas with butter and shallots. If desired, sprinkle with a bit of fresh lemon juice and chopped fresh herbs (Mint, oregano, dill, and basil all compliment peas well. I had parsley on hand, so that’s what I used. For a more exotic take to serve with lentils and/or couscous, lime juice and cilantro would be lovely).
Text and photography by Katie Darlington– Taproot employee, home cooking enthusiast, and farm-to-kitchen blogger. More of her recipes and writing can be found on her own blog, The Sweetness of the Season.