I’m patting myself on the back for using our garlic scapes and chive stems for a fancy dinner party–these veggie bundles with garlic scapes, tied with chive stems. I even drove to the Salt Lake Farmer’s Market early yesterday morning to buy snap peas and asparagus to go in the bundles.
For easy last minute plating, prep these little bundles earlier in the day. All the veggies except for the peas are “blanched” first, 5 minutes in boiling water and then immediately “shocked” in ice water to stop the cooking. and so the veggies keep their bright color.
Four asparagus, 3 carrot sticks, 2 garlic scape lengths and 3 pea pods went in each bundle. You’re right, it’s painstaking to tie the bundles together with the steamed chive lengths. But ever so worth the effort.
For 8 bundles, heat 4 tablespoons of butter in a pan until it browns and smells like toasting nuts. Just before serving, rub a little olive oil in a 12-inch skillet, and turn to medium flame. Place the bundles carefully in the pan and pour the hot browned butter over. Heat just until the veggies are hot.
Wishing you a fabulous weekend–get in the kitchen and cook something delicious!
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