Author Notes: A little spring confession? I don’t really care that much about asparagus. Scandalous, I know. It’s not that I don’t enjoy the taste, and I’ve been know to buy a bunch here and there, it’s just that I don’t get wrapped up in the yearly asparagus mania that seems to afflict most everyone around me. I used to care more, I really did, but somewhere along the way the infatuation more or less wore off. Instead, I reserve my spring hysteria for two food items- radishes and fiddleheads. OMG fiddleheads. Those magical furled fern fronds (alliterative food is the best food) that are only available for an ever-so-short spring window- they’re totally worth getting frenzied over.
—Slow Club Cookery
Serves: 2
Ingredients
-
2
cups fiddleheads
-
3
tablespoons capers
-
2
tablespoons fresh lemon juice
-
1
tablespoon extra virgin olive oil
-
1/4
teaspoon sea salt
-
1-2
thin lemon slices
Directions
- Preheat oven to 450 degrees.
-
Wash fiddleheads thoroughly, in at least 2-3 changes of water.
Trim away any brown, woody ends of fiddlehead stems. -
Bring a medium pot of water to a boil and blanch fiddleheads for 5 minutes.
Drain and plunge into an ice water bath to stop cooking. - Drain thoroughly and toss with lemon juice, olive oil, capers, salt and lemon slices.
-
Spread onto a parchment lined baking sheet and roast for 8-12 minutes,
until lightly browned and crisp around the edges.
/d176a06f-6cd6-48d2-b0ba-2dff410cccbd--blogger-image-402117453.jpg "Oven-Roasted Fiddleheads with Capers and Lemon 2")
