Grilled Hosta Skewers

I’m currently reveling in the hosta shoots that are coming up–another two weeks and they’ll be too tough and bitter to eat and then I’ll have to wait until the flower buds come in. Right now they’re deliciously tender and mild, perfect for skewering and grilling. With a flavor and texture similar to asparagus/artichoke hearts (which is not too strange, considering it’s part of the asparagacea family), they take on a smoky quality once charred. Because the flavor is so mild, it lends itself beautifully to all sorts of spices and herbs. You can marinate it and then grill it, or you can grill it and then smother it in whatever sauces you want–a thai peanut or umami rich teriyaki would both be divine! Even just a sprinkle of salt and a squeeze of lemon would do beautifully with them.

Ingredients

• 15 – 20 fresh hosta shoots
• 2 tablespoons sesame oil or olive oil
• Optional: Salt, pepper, minced garlic, cumin, lemon wedge, teriyaki sauce, thai peanut sauce, etc.
• 6 – 8 bamboo skewers, soaked in water

1. Soak bamboo skewers for at least 30 minutes in water so it doesn’t burn over the grill or in the oven.
2. Using two skewers, thread through 6 – 7 hosta shoots, keeping about 1/4 inch of space between each. Repeat with remaining hostas/skewers.
3. Brush with either sesame oil (if going for an Asian flavor) or olive oil. Sprinkle with herbs and spices/salt and pepper if using. If not, place on grill and cook until slightly charred on both sides. Alternatively, you can roast in the oven at 475 degrees F for about 10 – 15 minutes, or until both sides are slightly charred. Smother in sauce if using and enjoy!