I tried making garlic mustard shoots like I do asparagus but they shrank like blades of grass and got really tough and crispy. It honestly was still edible but was like eating burnt grass. I'm assuming I overcooked? I blanched and sauteed (tried to). Also not sure if I got it too late or too early in the season. I harvested from the hair up. It was a lot more tender than the bottom shoots, but wasn't as big as asparagus even before cooking.