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Usually you would just saute them in a little olive oil. They are great added to a broth or soup and are really nice sliced length wise in an asian stir fry. You can use them- though sparingly so -where you would add green onions.
One of our local farmers suggests this: chop all the green stems and the seed head; sauté briefly in melted butter; and add to any dish (i.e., scrambled eggs, other sautéed veggies, or as a burger/steak topping).
I grilled them and mixed them in with the grilled asparagus.