Roasted Asparagus & Lemon with Garlic Scapes

Have you tried garlic scapes yet?  I have to warn you, once you’ve had them you’ll be craving them again and again.   They are another one of those unique items that are available for only a short time so you have to make the most of them.  I’ve done three recipes with them and I have lots more ideas so let’s get started!

Roasted Asparagus and Lemon with Garlic Scapes | Simply Fresh Dinners

Garlic scapes are the curly stalks that grow from hardneck garlic bulbs a few weeks before they are ready to harvest.  They must be cut off so that the garlic bulb will not be drained of it’s strength and energy.  A lot of people toss the scapes but they can be eaten raw, roasted, grilled or sauteed.  Think of these young, soft, stalks as green onions when it comes to cooking.

Roasted Asparagus and Lemon with Garlic Scapes | Simply Fresh Dinners

You simply wash these gently and dry and snip off the ends.  You can chop these and add them to a salad as I have or you can make pesto, chutney, salsa, relish, sauces, marinades, mustard….you are only limited by your imagination!

This simple appetizer of roasted asparagus and lemon has red onions, raw garlic scapes and parmesan cheese.  I used a local cheese called Temiskaming from Nicholyn Farms for the parm. I used this last year in a number of my dishes for the farms and I especially loved it on the bread in my rhubarb chutney. Temiskaming is a hard cheese with a golden-yellow interior. It is deeply flavourful with slight sharpness, yet mellow and creamy. The inspiration for this cheese originated in the Azores off the coast of Portugal.  Heavenly!

Roasted Asparagus and Lemon with Garlic Scapes | Simply Fresh Dinners

With the leftovers, I added some shaved prosciutto and liked it even more.  There are so many things you can do with a simple dish like this – add chicken, shrimp, pasta – whatever you’re craving that day.

Eating fresh produce every day is simply fabulous and soon the raspberries and blueberries will be available and I will be in a quandry because it will be difficult not to devour them all before I can cook and photograph them for you!

Roasted Asparagus and Lemon with Garlic Scapes | Simply Fresh Dinners

If you haven’t seen scapes before, this is what they will look like at your farmer’s market.  If you’re a garlic lover, I know you will come to appreciate these serpentine stalks as well.

Roasted Asparagus and Lemon with Garlic Scapes | Simply Fresh Dinners

When I was roasting the lemons and asparagus I tossed in a few cloves of garlic just because I like to munch on them.  I like my lemons blackened but you can see I got a little carried away with them, ha!  No worries – I’ve adjusted the time in the recipe!

Roasted Asparagus and Lemon with Garlic Scapes | Simply Fresh Dinners

I’ve got a few scapes left over and I’m thinking they would be a great addition to the steaks and chicken we’re grilling tomorrow.  Can’t wait!

I’d love to hear what you do with scapes.  Share your shots of what’s going on in your kitchen with me on Instagram by hashtagging #simplyfreshdinners.  Happy Independence Day to all my family, friends and readers in the US.  Cheers!

*Nicholyn Farms provided all of the produce for this recipe but the opinions are my own.

Roasted Asparagus & Lemon with Garlic Scapes
Recipe Type: Appetizer, Salad
Prep time:
Cook time:
Total time:
Serves: 4
Roasted lemon and asparagus make a perfect backdrop for the crisp, fresh garlic scapes. Topped with parm cheese and red onion complete the flavourfest!
  • 1 pound of asparagus, trimmed and washed
  • 2 lemons, sliced
  • 1 teaspoon extra virgin olive oil
  • kosher salt and freshly ground pepper to taste
  • 2 garlic scapes, washed, dried and trimmed, chopped into 1/2 – 1 inch pieces
  • 1/4 cup red onion, sliced thinly
  • 1/4 cup parmesan cheese, shaved
  • Optional:
  • shaved prosciutto
  1. Heat oven to 400 F. Spread lemons on baking sheet and brush lightly with olive oil. Bake for 10 minutes and add asparagus, brushing lightly with oil as well. Sprinkle with salt and pepper. Roast another 10 minutes and remove.
  2. Add asparagus to plate, top with red onion, garlic scapes, cheese with a roasted lemon slice on the side. Salt and pepper to taste and serve.

 Screenshot 2016-07-02 17.34.42


Roasted lemon and asparagus make a perfect backdrop for the crisp, fresh garlic scapes. Topped with parm cheese and red onion complete the flavourfest! From Simply Fresh Dinners!



  • Reply
    Anita Rivera
    July 3, 2016 at 6:02 am

    Wow. first of all, I didn’t even know these existed. See what going straight to the market does to a shopper? You go and grab what’s already been neatly presented, but most of us consumers never see the whole picture, the whole process of our food.

    Secondly, they look DELISH!!!!!!! Your photos….I’ve said this time and time again, but I must tell you that the photo of the stalk alone is magnificent. A work of ART! Robyn, you are SOARING!!!!!!

    We had swordfish last night off the grill at the home of friends. A true summer night filled with the sound of our laughter. Later in the cool of the evening, the hostess took a bunch of fresh mint from her garden and made me THE BEST mint tea. Bliss.

    Enjoy your Sunday my friend. Get some rest and be well! Talk soon!

  • Reply
    July 3, 2016 at 6:12 am

    You are so kind, Anita! I’m just loving these little stalks and until I started collaborating with the farms, I didn’t know about them either! And if I had seen them in the grocery store I would have likely passed them by. I don’t think they ever make it that far though. Maybe we’ll hear in the comments from others about that 🙂
    Sounds like you’re having the perfect weekend. The weather is just right, too! Happy Indpendence Day, my friend! xoox
    Robyn recently posted…Roasted Asparagus & Lemon with Garlic ScapesMy Profile

  • Reply
    Rebecca @ Strength and Sunshine
    July 3, 2016 at 6:36 am

    O my goodness!!! I saw garlic scapes for the first time at the farmer’s market last week (but didn;t have cash, I was just browsing)….I need to go this weekend and get some!
    Rebecca @ Strength and Sunshine recently posted…Friday Finisher 7/1/16My Profile

    • Reply
      July 3, 2016 at 11:00 am

      They’re just so cool, Rebecca! Let me know how you decide to cook them 🙂

  • Reply
    July 3, 2016 at 11:33 am

    I feel cleaner and healthier just looking at these gorgeous plates Robyn!
    sue|theviewfromgreatisland recently posted…Spicy Rainbow SlawMy Profile

    • Reply
      July 4, 2016 at 8:08 am

      Thanks, Sue. We were all sitting down to a meal of vegetables from the farmers’ markets last night and talking about how much more we enjoy the meals in the summer time when all the produce is fresh and local!

  • Reply
    Blair @ The Seasoned Mom
    July 3, 2016 at 7:38 pm

    This sounds so fresh and perfect for the season! Love your beautiful photos, and that garlicky asparagus must be amazing!
    Blair @ The Seasoned Mom recently posted…Weekend Recap — Vacation Part 1!My Profile

    • Reply
      July 6, 2016 at 6:06 am

      Thanks so much, Blair. I never want summer to end. It seemed so long in getting here and I want to eat like this all the time!
      Robyn recently posted…Tuesday Tidbits No.51My Profile

  • Reply
    Tricia @ Saving room for dessert
    July 4, 2016 at 8:26 am

    Thanks for this great post about Garlic Scapes – I’ve never tried them but will be looking for them now! This is a beautiful plate that speaks to me! Your photos are fantastic too 🙂
    Tricia @ Saving room for dessert recently posted…Mini Deep Dish Berry PiesMy Profile

    • Reply
      July 6, 2016 at 6:07 am

      Thanks so much, Tricia! Aren’t they fun little things? We grilled some the other night with our steaks and they were delicious!
      Robyn recently posted…Tuesday Tidbits No.51My Profile

  • Reply
    Jennifer @ Seasons and Suppers
    July 4, 2016 at 6:38 pm

    Beautiful plate and beautiful photos! I couldn’t resist the garlic scapes at the market this week, so I have a bit bag in the fridge waiting for dishes like this 🙂
    Jennifer @ Seasons and Suppers recently posted…Weekend Baking: Fresh Strawberry Glaze PieMy Profile

    • Reply
      July 6, 2016 at 6:08 am

      Thanks so much, Jennifer! I think I’d like to try making a mustard with them next time. Can’t wait to see what you create! And you know I’m waiting with bated breath on your latest creation 🙂
      Robyn recently posted…Tuesday Tidbits No.51My Profile

  • Reply
    July 4, 2016 at 8:03 pm

    Awesome post Robyn…this is new to me. They look so pretty too . Your photos look amazing. You have come a long way. I bet our farmer’s market has these babies. Our 4th is low key, which is good. Hope you are enjoying yourself. Lots of love from W.W.
    Linda recently posted…Happy 4th of July TablescapeMy Profile

    • Reply
      July 6, 2016 at 6:11 am

      Thanks so much, Linda. Isn’t it amazing how a plate can look so tasty with just a few little veggies on it? Your market may not have them at this point because your growing season is ahead of us but you can always look out for them next year 🙂
      I’m loving your latest pics! You’ve been practising 🙂 Love to you, WW. xoxo
      Robyn recently posted…Tuesday Tidbits No.51My Profile

  • Reply
    Katherine | Omnivore's Cookbook
    July 5, 2016 at 7:31 am

    These photos are truly mesmerizing! Wow! And the dish looks so fresh and healthy!
    Katherine | Omnivore’s Cookbook recently posted…Hoisin Roasted AsparagusMy Profile

  • Reply
    Michelle @ Vitamin Sunshine
    July 8, 2016 at 1:51 pm

    My kind of appetizer 🙂 I wish more restaurants would offer healthy veggie appetizers like this– then maybe I would eat out more often! Veggies really get the shaft in most restaurants, don’t they? I love seeing your farm recipes in the summertime Robyn!
    Michelle @ Vitamin Sunshine recently posted…Mocha Fudge Almond Greek Frozen YogurtMy Profile

    • Reply
      July 10, 2016 at 7:20 am

      I agree, Michelle! With just a little more thought, they could create so many vegetarian plates that would appeal to everyone. Those restaurants are few and far between though. Thanks for your kind words! 🙂

  • Reply
    July 9, 2016 at 2:04 pm

    HI Robyn,
    Sounds like a wonderful delicious summer meal. I have never tried growing the garlic scapes or do I know anyone in my family that has so these plants look a little foreign to me. I love that fresh asparagus. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
    Marla recently posted…Real Food Friday #147 – Spread the Word of Healthy LivingMy Profile

    • Reply
      July 10, 2016 at 6:04 am

      They were to me as well, Marla, as I’ve never grown garlic. They’re the stalks on only a certain type of hardneck bulb so maybe they’re not even in your area 🙂 If you ever see them at the farmers’ market though, grab ’em!

  • Reply
    July 12, 2016 at 8:18 am

    I love how you made these veggies. It’s delicious. Thanks for sharing.

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