This spring I’m totally obsessed with fiddleheads. I suspect it is the fleeting nature of the relationship that makes it so special – fiddleheads are only around for about a month, so I have dedicated myself to making the best of our time together.
Fiddleheads, despite their exotic looks, are quite easy to cook with. They taste similar to asparagus, and can be used in the same recipes.
Today I give you Pasta with Fiddleheads!
You will need:
- Sliced medium onion
- 1 clove garlic
- Optional: white wine
- Pasta of choice (I had whole wheat rotini)
- Parmesan for serving
1. Clean and rinse the fiddleheads, cutting the stems on bias.
2. Melt the butter, add the onions and garlic. Sauté until translucent.
3. Add the fiddleheads (and maybe wine). Saute until bright green and softer – you don’t want them completely mushy, but they should be a touch softer than they are when raw.
4. Serve on top of your favorite pasta with some parmesan