Oh my goodness! These roasted garlic spears are just amazing! I saw these elephant-garlic spears in bundles at Central Market and my curiosity got the best of me. I have prepared them the same as my roasted asparagus and we ate the entire bundle for dinner.
These would be really delicious chopped raw in a salad, provided the chop is small as they are pretty hot and spicy in their raw state. It is surprising what a difference cooking makes though, as after they are roasted they have a very mild garlic flavor.
You can eat the entire spear, including the flower bulb at the top which is maybe the best part.
I have a garlic soup recipe that would taste wonderful with some roasted elephant-garlic spears included.
The serving fork shown in the photo was a wedding gift to my grandma Prentice in 1903. It is part of a two-piece set, the mate to it is a long pickle fork and the gold plating is almost worn off both of them from so much use.
- 3/4 pound fresh elephant-garlic spears
- 2 tablespoons avocado oil, or olive oil
- Kosher salt for sprinkling
- ½ fresh lemon cut in quarters for squeezing
- ½ fresh lemon, sliced for garnish
- Preheat the oven to 500 degrees F.
- Trim about on inch off the ends of the spears and discard, place the garlic spears in a zip-top bag and add the oil. Gently, roll the asparagus around to coat evenly. Remove the spears and spread in a single layer, on a baking sheet. Transfer to the upper rack of the oven and roast the asparagus for 8 minutes. Remove the garlic spears from the oven and transfer to a serving plate. They will be tender and crisp, sprinkle with salt and squeeze lemon juice over them. Garnish with the lemon quarters.