
Grilled Sugar Snap Peas and Garlic Scapes
Ingredients
- 1 pint Sugar Snap Peas
- 5-8 Garlic Scapes
- 1-2 tablespoons Butter
- 1 small shallot
- Lemon juice and fresh herbs for garnish (optional)
Steps
- 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.