Grilled Garlic Whistles With Sweet & Spicy Asian Sauce
1 pound garlic whistles, ends trimmed
olive oil, for coating
salt and pepper, to taste Asian sauce:
2 tablespoons soy sauce
1 tablespoon dark toasted sesame oil
1 tablespoon brown sugar (I make my own with molassas)
1 tablespoon fresh grated ginger
1 clove garlic, crushed
1/2 juice fresh squeezed lime
pinch chili flakes
2 tablespoons water
1. Put whistles in shallow pan and coat, not float, with the olive oil. Lightly salt and pepper.
2. Grill outside is recommended; turning often getting nice grill marks, 3-5 minutes (no more than this, they cook fast)! Remove and set aside.
3. For the sweet and spicy Asian sauce, add all sauce ingredients in small sauce pan, and bring to boil on stove. Remove from heat let stand to cool.
4. Just before serving, drizzle sauce over the grilled garlic whistles and serve. I like them at room temperature antipasto style.
Source of recipe: I want to share my simple recipe for garlic whistles. Found only in late spring, the garlic whistle, or garlic spears, are the flower tops from the garlic harvested before it blooms. When cooked, garlic whistles have a mellow garlic flavor. The whole spear may be eaten, steamed, or lightly sauteed. They are also delicious eaten raw (a little spicy on their own). Add them to salads or even baked potatoes. My favorite way is grilled, just slightly charred. The texture and flavor reminds me of grilled asparagus.