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–+ servings

Garlic Scapes with Toasted Fennel Aioli

I get asked how to use garlic scapes all the time, and since I see them as a blend between asparagus and garlicky flavor, I like to make them the same way I make my favorite asparagus - quickly grilled and then served with a savory, punchy aioli. This is one of my favorite side dishes to make during the much-too-short garlic scape season.
Prep Time 15 minutes
Cook Time 12 minutes
Servings: 6 servings

Equipment

Ingredients

  • 1 1/2 pounds garlic scapes
  • Extra-virgin olive oil
  • Diamond Crystal kosher salt
For the toasted fennel aioli
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon red pepper flakes
  • 1 flat packed anchovy fillet
  • 1/2 cup extra-virgin olive oil
  • 2 garlic cloves
  • 1/2 teaspoon lemon zest
  • 1 large egg yolk
  • 1/2 teaspoon dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • Diamond Crystal kosher salt
  • Freshly ground pepper

Instructions 

  1. Trim the tough ends off of the garlic scapes. Drizzle them with 2 tablespoons of extra-virgin olive oil and season with a few pinches of salt. Toss to coat.
  2. Either turn your grill to high, or place a well-seasoned cast iron over medium-high heat.
  3. In batches, cook the garlic scapes undisturbed for 4-5 minutes or until charring on the bottom. Flip and cook an additional 3 minutes or until charred all over, but not wrinkly. Remove these from the heat and set aside.
  4. In a medium sauté pan, add 1/2 teaspoon of fennel seeds, 1/4 teaspoon red pepper flakes, 1 anchovy fillet and 1/2 cup of olive oil. Set this over medium heat and bring to a sizzle. Swirl and toast for 1-2 minutes, until the anchovy has melted into the oil and the fennel seeds are fragrant.
  5. Remove the pan from the heat and immediately grate in 1 garlic clove and 1/2 teaspoon of lemon zest. Swirl this to cook in the residual heat from the oil.
  6. Let the oil cool for a few minutes to the side while you crack an egg yolk into a large bowl. Add 1/2 teaspoon of dijon mustard.
  7. When the oil has cooled a bit, begin drizzling it into the egg yolk bowl, whisking constantly. Add the oil drop by drop, whisking quickly to sieze everything into an aioli. It will start thin but will thicken as you add more oil. If your pan is empty and your aioli is still a bit thin, continue to drizzle in up to 1/4 cup of olive oil until the aioli is opaque and thickened. This process will take around 5-7 minutes.
  8. Squeeze in 1 tablespoon of lemon juice, then taste and season with salt, pepper, and more lemon juice as preferred.
  9. To serve, swipe the aioli across the bottom of a serving dish and then pile the garlic scapes on top. This is a fork-and-knife dish, similar to asparagus, so encourage your guests to serve themselves and have a bit of fun with it!