Garlic Scapes and Asparagus - Seasonal Food
Well honestly until about a month ago I had never heard of these things. Garlic scapes. Didn't have a clue what they were when I first saw the words in print. Turns out though that garlic works a bit like onions. There is more than one edible part to an onion and so, also, with garlic scapes. The stem of the garlic eventually starts to spiral as it grows but never gets nearly as pungent as the garlic bulb itself. There are tons of recipes out there (seriously... who knew?) using garlic scapes in pesto and that kind of thing.
So, my friend KT was at the Riverdale Market recently and picked up some of these garlic scapes. A grower from Belleville ON brought them in. She got so much of it that she (well, I should really correct that and say her hubby b/c he's the main cook in the fam) couldn't use them all up. I was lucky enough to be the recipient of the 'too much' part. What's more, she also couldn't use up all of the delish (seriously delish) goat cheese that she picked up at the market. So 'guess-who' got that too !!! Yeah! I love it when friends go to the market.
Now, what to do with these things. As I mentioned, I saw lots of 'pesto' recipes for garlic scapes, a garlic scapes and brie pizza, garlic scapes stir fry... nothing was hitting me. I also wanted to incorporate that gorgeous goat cheese. So I chopped the garlic scapes, threw in some asparagus that needed some assistance, a little onion, a little goat cheese and VOILA. We have pasta sauce!
Garlic Scapes and Asparagus Pasta
serves 4 - 6
2 - 3 tbsp oil
1/2 onion, chopped
2 cloves of garlic, minced
3 cups of chopped garlic scapes
2 cups of chopped asparagus
3 tbsp fresh herbs of choice (parsley, basil, oregano - nice choices)
salt to taste
1 cube of bouillion (I used organic vegetable)
1 cup goat cheese
1 cup milk or cream
1/2 cup parmesan cheese
2 cups of uncooked pasta (4 cups of cooked pasta if you are using leftover) - I used Penne
In a large pan, heat the oil and add the onion, frying it until it softens. Add in the garlic and fry together for a couple of minutes. Add in the garlic scapes and the asparagus. Saute until they begin to look a little limp (this could take about 7 - 10 min). Add in the herbs, a little salt and bouillion and mix in until it's like a paste.
At this point begin to boil some water for the pasta (if not using leftovers).
Once the paste forms add in the goat cheese and mix until melted in. Once melted in, add the milk or cream and the parmesan. Check for taste and adjust if necessary.
Drain the pasta and toss into the sauce.
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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