We have a ton of Hostas that grow in our yard every spring. Because they are easy to grow and basically impossible to kill. I want to have a green thumb so badly, but I do a good enough job keeping my pets, child, husband, and self alive that my poor plants are often neglected.

I think I am going to thin out some of the green-leafed beauties this year and luckily came across a delicious way to do so. My sixth-grade science teacher, Kim Ray, tried a recipe for sauteed Hosta shoots last week. She's still alive without any weird side effects that I know of, so I think I am good to give it a go.

Ms. Ray shared, "I have read for years hosta sprouts are tasty but didn't want to damage my hosta. Today, while cleaning up around a mouse-eared hosta, I accidentally broke off a shoot. I decided it was time to experiment, so into the kitchen I went."

How to Cook Hosta Sprouts

It is a super simple process to prepare this spring side dish. First, gather as many shoots as you want. The smaller the better as far as taste goes.

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1. Rinse the shoots with cool water and dry on a paper towel.

2. Melt butter or oil of choice in a pan over medium heat.

3. Add Hosta shoots.

4. Season however you'd like. kosher salt and fresh ground black pepper add just enough without overpowering the flavor of the shoots.

5. Cook until tender but not mushy. Like you would asparagus.

Some folks will add garlic or shallots to the pan before the shoots. Incorporating bacon, prosciutto, or freshly grated parmesan will really take it up a notch. A spritz of lemon sounds refreshing as well.

Ms. Ray's results don't sound too exciting, "It was an interesting taste, a bit bitter, but not bad. It didn't taste like anything else I would compare the taste to." I've heard it compared to a combination of asparagus and cabbage. I still plan to try it out though! Have you ever cooked Hostas? Send me a message on the WBKR App and let me know how you like them.
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