Grilled Garlic Scapes with Black Pepper
( as seen on withfoodandlove.com)
Makes: 4 servings
4 small bunches of garlic scapes
1 tablespoon olive oil
black pepper, to taste
sea salt, to taste
Heat your grill to a medium to low flame.
Wash and dry your scapes. Break off the harder 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.