Garlic and asparagus are two of my favorite foods. To me, garlic whips combine the best of both: a wonderful mild garlic flavor with the green herbaceous flavor and crunchy texture of asparagus.
When the weather turns nice in the spring, start looking for garlic whips to make an appearance at farmers markets and local food stores. Roth’s Fresh Markets usually carries them and you can usually find someone at the Salem Saturday Market with them.
One of the easiest and tastiest ways of enjoying them is sautéed in some butter and used in scrambled eggs. You can also use them in place of asparagus in stir-fry and pasta dishes.
Scrambled Eggs with Garlic Whips
Four eggs, beaten
1 cup of chopped garlic whip stalks
3 tablespoons of butter
Salt and pepper to taste
¼ cup grated cheese
Melt butter in a pan and sauté garlic whips until they turn dark green and are tender.
Add beaten eggs, salt and pepper and scramble the eggs over medium-low heat until eggs are cooked.
Sprinkle some grated cheese on top and serve.