1/2 lb (250 g) asparagus
8 tender young garlic scapes
1 tbsp (15 mL) olive oil
2 tbsp (30 mL) softened unsalted butter
2 tbsp (30 mL) grated lemon peel
2 tbsp (30 mL) fresh lemon juice
1/2 cup (250 mL) fresh thyme blossoms
Trim the bottoms off asparagus; the tops off the scapes. Brush with olive oil and grill on a hot barbecue until tender-crisp and lightly charred. Meanwhile, in a small bowl, combine butter, lemon peel, lemon juice, and 1/4 cup (50 mL) thyme blossoms. Transfer asparagus and scapes to serving plate and spoon the blossom butter over top. Garnish with remaining blossoms. Makes 2 servings.