This late spring flower stalks are a delicious seasonal treat and recipes for them abound. I like to slice them thin and sauté lightly in butter. These can be added to baked potato, egg dishes, such as a quiche, or slathered over a piece of fish. You can add fresh sliced scapes to salad dressing or pickle recipes. And can grill them for a tasty side. I like to cut off the cap, thinly slice the tender flower stalk and mix into a pesto with olive oil, lemon zest, parmesan, crushed walnuts, salt and pepper and a bit of crushed red pepper.