Our salad course for Easter was a sauteed hop salad. We have both cascade and centennial hops, and the ones that are in the ground have grown incredibly in the past week or so. Before the snow, we had little sprouts barely nudging through soil. Now some of our vines are two feet long!
So I missed the really tender early sprouts. I sauteed the thicker stems in a little olive oil, lemon juice, and garlic. Then garnished with fresh hop leaves. It was really good – and I only used about half of the trimmings.