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
fresh lemon juice
extra virgin olive oil
thin lemon slices
In This Recipe
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.