Fiddleheads are one of spring’s earliest culinary gems. Resembling the curled end of a fiddle, fiddleheads are the tightly rolled tips of ostrich ferns that, when cooked, offer a grassy flavor and texture similar to asparagus. After steaming them, a quick sauté with the simple flavors of
Ingredients:
1 pound fiddlehead ferns
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
Salt and black pepper to taste
1/4 cup grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Fiddleheads:
Rinse the fiddlehead ferns under cold water to remove any dirt or debris. Trim off any brown or tough ends.
Blanch the Fiddleheads:
Bring a pot of salted water to a boil. Add the fiddleheads and cook for 2-3 minutes. Drain and transfer them to a bowl of ice water to stop the cooking process. Drain again and pat dry with paper towels.
Sauté the Fiddleheads:
Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute, or until fragrant.
Add the fiddlehead ferns to the skillet and sauté for 4-5 minutes, stirring occasionally, until they are tender and slightly crispy.
Season and Serve:
Stir in the lemon zest and lemon juice. Season with salt and black pepper to taste. If desired, sprinkle with grated Parmesan cheese.
Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: Approximately 90 kcal per serving
