Source: Sherrie Castellano,,  June 18, 2014


garlic scapes
olive oil
black pepper, to taste
sea salt, to taste


Heat your grill to a medium or low flame.

Wash and dry your scapes. Cut off any woody ends (as you would like asparagus) and leave whole.
Massage the scape with oil and sprinkle it with salt and pepper. Toss them onto the grill and brown both sides, remove them when they’re soft on the inside, crispy on the outside, a lighter shade of green and golden brown in parts.
Serve the scapes hot with more fresh pepper.