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–+ servings
Robyn Gleason @ Simply Fresh Dinners

Fiddle Heads Recipe

A celebration of Spring with the first of the veggies to sprout up in our gardens and in the wild. This fiddleheads recipe with wild leeks and asparagus is going to surprise you with its amazing flavors!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Calories: 237
Ingredients Method Nutrition

Ingredients
  

  • 1 cup Fiddleheads Using your fingers, remove as much of the brown papery husk on the fiddlehead as possible.
  • 1 bunch Asparagus
  • wild leeks
  • 1 tbsp extra virgin olive oil
  • sea salt
  • freshly ground pepper

Method
 

  1. Preheat oven to 400 F
  2. Wash the fiddleheads in several changes of fresh, cold water to remove any residual husk or dirt.
  3. Important -Cook fiddleheads in a generous amount of boiling water for 5 minutes, or steam them for 5 – 7 minutes until tender.
  4. Place fiddleheads and asparagus on baking sheet (line with parchment paper if desired) and drizzle with half the olive oil and season with salt and pepper. Roast for 7 minutes.Remove from oven, flip asparagus and fiddleheads. Add ramps, drizzle with remaining oil, salt and pepper. Return to oven and roast an additional 5-7 minutes. Remove. Let rest for a couple minutes before serving.
  5. Additional Options: Add poached egg, lemon zest, capers and/or parmesan cheese.

Nutrition

Calories: 237kcalCarbohydrates: 21gProtein: 13gFat: 14gSaturated Fat: 2gSodium: 9mgPotassium: 1168mgFiber: 9gSugar: 8gVitamin A: 5935IUVitamin C: 43.8mgCalcium: 130mgIron: 10.5mg

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