This post may contain affiliate links. Read my full disclosure policy.
Grilled Garlic Scapes, Asparagus & Shishito Peppers tossed with a simple, Asian-Style Marinade then grilled to perfection- a vegan, gluten-free adaptable side dish, perfect for summer that can be paired with your choice of protein.
Your life is unfolding naturally.
Leave it be! It does not need any help. ~Mooji~
I once asked a farmer his favorite way to eat asparagus and without hesitation, he said grilled. And with Garlic Scapes. So home I came with my both and fired up the grill, testing them on Brian.
He loved them. Since then there have been several variations but this seems to be where we’ve landed lately.
Grilled Asparagus with Garlic Scapes & Shishito Peppers all tossed together in a quick Asian-style marinade before going on the grill. A simple, healthy vegan side dish that pairs well with tofu, fish or meat.
What are Garlic Scapes?
Garlic scapes, if unfamiliar are the flowering stalks of garlic bulbs that come to market in late spring and early summer. Growers will often harvest the stalks which help direct the plant’s energy to go down into its bulb.
Raw, the stalks taste pungent and garlicky- great for dressings marinades, pesto, and the like. But when cooked, the stalks become very mild and sweet. An easy way to incorporate them into everyday cooking is to add them to scrambled eggs or stir-fries, or quickly toss them on the grill like we do here.
For another tasty recipe try this Grilled Naan with Garlic Scape Chutney.
What are Shishito Peppers?
Shishito peppers are small, mild and sweet Japanese peppers that are picked when they are still green. They are generally very mild, but occasionally you’ll get a hot one- which is actually kind of fun. Padrone peppers, a similar Spanish variety can be used here interchangeably.
Be sure to trim the flower end of the garlic scapes which get tough and stringy when grilled. Like asparagus, the thicker ends may be tough too, so trim where they naturally want to break, when bent.
Place the asparagus, garlic scapes and shishito peppers all in a bowl and add sesame oil, soy ( or GF Braggs), rice wine vinegar, mirin and garlic. Give a toss and grill over medium heat.
Using pencil thin asparagus – allows them to cook for about the same time as the garlic scapes and shishito peppers- any thicker and you may need to take the peppers and scapes off first and let the asparagus cook a few minutes longer.
The leftover marinade in the bowl can be tossed with tofu or meat. I like to add sriracha, or garlic chili sauce as well.
Here we are grilling tofu, but chicken, shrimp or other fish or meat would work too!
Toss well and grill alongside the veggies.
A simple meal for two.
A quick and easy weeknight meal, perfect for summer.Print
Grilled Asparagus with Garlic Scapes and Shishito Peppers
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2-3 1x
- Category: sidedish
- Method: Grilled
- Cuisine: American
- Diet: Vegan
Grilled Asparagus with Garlic Scapes & Shishito Peppers tossed with a simple, Asian-Style Marinade then grilled to perfection- a vegan, gluten-free adaptable side dish, perfect for summer that can be paired with your choice of protein.
- 1 small bunch asparagus (1 lb) Pencil thin- see notes.
- 8– 10 garlic scapes, trimmed ( see photo above)
- handful shishito peppers ( 6-8)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon mirin
- 1 tablespoon soy sauce, shoyu, or GF Braggs Liquid Aminos
- 2 garlic cloves- finely minced
- 8 ounces tofu filets ( optional, or use fish or chicken)
- sriracha sauce or chili garlic paste sambal olek) – optional
Preheat grill to medium-high.
Trim asparagus and garlic scapes and place in a large bowl along with the whole shishito peppers. Add the sesame oil, vinegar, mirin, soy and garlic. Toss well.
Place all on the hot grill, turning the heat down to medium, turning them after a few minutes, covering for a couple of minutes, then rotating them again to get all just lightly charred. This will take about 6-7 minutes.
Feel free to toss tofu ( or fish or chicken) in the leftover marinade in the bowl. Add sriracha if you like for an added burst of flavor and heat. Grill alongside the veggies, or set veggies aside if they are done. Tofu will only take a few minutes if grilling time on each side.
Divide among two plates with optional garlic chili sauce on the side.
Thinner asparagus works best here since it will grill faster, about the same time as the peppers and scapes. If using thick asparagus, you will most likely need to pull the scapes and peppers off the grill earlier so they don’t burn. Garlic scapes can be found at most farmers markets right now. Shishito peppers can be found at upscale grocery stores, or Trader Joes.
- Serving Size: -includes 8 ounces of GRILLED TOFU filet
- Saturated Fat:
- Trans Fat:
Keywords: grilled asparagus, grilled garlic scapes, grilled shishito peppers
Suggestion. if using thick asparagus, put it on the grill first, then when partially done, add everything else, them it’s all done at the same time and nothing will cool off while waiting for it to finish cooking.
Made this tonight for dinner with a lovely piece of swordfish. Fantastic! Loved the flavors and the texture. Thanks for posting this!
Thanks Kathy- Glad you enjoyed!!!
I belong to a CSA and the first week we got scapes. I made this dish for my husband and I. I tend to eat less meat then him, but he took a picture and posted it on Facebook. Something about being a carnivore and loving this dish. Well if that doesn’t say it all! This is a great website, and I am making out my grocery list for the upcoming week. Thank you!
Thanks for the feedback Deb! Loved hearing this!!!
I never saw garlic scapes until I joined a CSA- now I’ve been receiving them every week. I really had now idea had to cook them. I’ve been using them in stir fry , but I’m glad to know they can be grilled. Great post. Thank you