Fiddlehead Ferns are one of spring’s little delicious oddities. With their whimsical, spiral shape and delicious asparagus-meets-leek flavor, these cuties embody spring’s energy. You can find them at your local greenmarket or CSA.
This easy recipe showcases their flavor with simple seasonings and minimal cooking.
24 freshly picked fiddlehead ferns
1 tsp coarse salt
Freshly ground pepper
1 tbsp freshly squeezed lemon juice or raw apple cider vinegar
2 tbsp extra virgin olive oil
Remove the dry papery particles from the fiddleheads. Fill a medium bowl with cool water and add 1 teaspoon salt and the lemon juice or apple cider vinegar. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
On a steamer rack set over an inch of water, steam fiddleheads, covered, for 4 to 5 minutes.
Heat olive oil in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.
Recipe adapted from Martha Stewart Living