One of the rarest treats of early summer gastronomy is the swift season of garlic scapes. Just prior to the actual harvest of garlic, the tip top of the plant sends forth a pigtail shoot that’s pencil thin and almost a foot in length if stretched out. Favored by gourmets, the elusive crop is worth being sought out and savored.

Garlic scapes are perfectly delicious when steamed or boiled like asparagus. Tossed with a tinge of butter and olive oil and seasoned with a bit of salt and pepper, their texture is similar to asparagus,minus the stringy aspect. Chopped garlic scapes can be successfully sauteed with some olive oil, then gussied up with capers or even a dash of grated parmesan cheese. Any leftover, cooked garlic scapes are perfect when folded into mashed potatoes, just-cooked rice and even pasta dishes.

Fresh scapes are a nice addition to a garden salad. There are also those who use garlic scapes in place of basil when preparing a pesto. Mixed into fresh cooked pasta, the final dish is a rich flavored one, ready to compliment a grilled, seasoned steak or chop.