Ever had a garlic spear? No? Well, what’s keepin’ ya? The immature head of elephant garlic, they have a mild, sweet garlic flavor when roasted or grilled. I hear they’re great sauteed as well. Anything you can do with asparagus, you can do with the spear. Serve them alongside grilled meat or fish! Toss them in pasta! Pull them off the grill and nom them up one at a time until you have to figure out another side dish for the rest of your guests!

Here’s what I did!

Toss spears with olive oil, lemon zest, sea salt, cracked pepper and herbs de provence. Grill over indirect flames on the ‘cue, or roast in a 425-450 degree oven, until bright green and starting to go brown and roasty in spots (particularly the tips). Keep a close eye! Remove from heat, let cool for 5 minutes and toss with lemon juice and parm/reg.

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