Wash garlic sprouts with cold water, strain. Pat dry.

With scissors or a knife, cut off the top part of the shoot - the buds. We don't need them.

Cut the garlic scapes into pieces about a half inch long.

Pour the olive oil into a skillet. Add the butter. Heat the oil mixture.

Place the sections of garlic scapes in the skillet.

Sautee over medium heat for 8 to 10 minutes. The shoots will become charred and soft; they will pierce easily with a fork.

Taste and season with lemon juice, salt and pepper.

Stir to combine.

Garnish with lemon and parsley to serve.