Spring garlic, aka green garlic, is what you get when you harvest garlic plants early, before the cloves and bulbs form. It's milder than its mature cousin, and tender enough to use a good portion of the stalk. Some people even use the leaves. Here I've used it for a spring version of classic garlic butter. Super simple, dangerously delicious, excellent over asparagus (or mixed grilled veggies, or steak, or...) Use melted, or let the butter firm up again and use it solid.
2 stalks green garlic, minced
3 Tbsp butter
Melt the butter in a small saucepan. Add the minced green garlic and let it cook briefly in the butter, then remove from heat.