Ingredients
- 24 Hosta Shoots pick before leaves begin to unfurl
- 1 tbsp olive oil extra virgin
- 2 cloves garlic finely minced
- ¼ cup parmesan cheese finely grated
- 2 tsp balsamic vinegar (optional)
- salt and pepper to taste
Recipe Description
Roasted Hosta Shoots smothered in cheese. They are straight from your backyard to the kitchen. Roast the hosta shoots with garlic and cheese. So tender, and they taste similar to asparagus without being stringy.
Where Can I find Hosta Shoots?
I am going off the grid with this post. Into backyard foragers territory. I thought you might be interested in something a little different. As it turns out, this is waaay different. I am used to foraging in the vegetable garden portion of my backyard. However, the flower beds are not where I usually pick my edible produce. I have to admit, though, that I loved doing this post. I started out looking for my patch of fiddlehead ferns when I spotted these tender young hosta shoots. They reminded me of young asparagus spears. So after a quick visit to Mr. Google, I was delighted to learn that they were indeed edible, and the reports said they were delicious. So I picked a big bunch, I headed inside to give them a try. Of note, I’ve never seen them in a market, so your only source may be the backyard.
How do I Prepare the Hosta Shoots?
I picked a couple of dozen hosta shoots. I tried 4 different varieties, but I couldn’t tell the difference in taste. To pick the hosta, cut them off just above the ground with a sharp knife. Make sure to not take more than about 20% – 30% of the shoots from a plant.
The first way I tried preparing the shoots was to thinly slice the raw shoots and put them on the salad I was making. Eaten raw, they are crispy, very tender, with a mild flavor similar to lettuce with hints of onion. I think they would also be delicious as a raw appetizer. Hosta shoots with a vegetable dip.
Recipe Directions
1.Pick the hosta shoots by cutting them off just above the ground.
2.Preheat oven to 400°F.
3.Wash any dirt off of the shoots.
4.Place cleaned shoots on a sheet pan for roasting.
5.Drizzle with the olive oil, balsamic vinegar, and sprinkle with the minced garlic. Add salt and pepper to taste.
6.Roast for 6-8 minutes in the oven, then add the cheese and roast another 2-3 minutes or until the shoots are just fork tender.
7.Serve immediately as an appetizer or side dish.
