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
Ingredients
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2 cups
fiddleheads
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3 tablespoons
capers
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2 tablespoons
fresh lemon juice
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1 tablespoon
extra virgin olive oil
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1/4 teaspoon
sea salt
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1-2
thin lemon slices
Directions
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Preheat oven to 450 degrees.
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Wash fiddleheads thoroughly, in at least 2-3 changes of water.
Trim away any brown, woody ends of fiddlehead stems.
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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.
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Drain thoroughly and toss with lemon juice, olive oil, capers, salt and lemon slices.
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Spread onto a parchment lined baking sheet and roast for 8-12 minutes,
until lightly browned and crisp around the edges.
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