Fiddlehead Ferns

One of springs elusive veggies, much like Ramps, Fiddlehead Ferns are a must try if you can find them. I haven’t found a local source, so the ones I picked up were from Portland ( I know, I should find a local source).
The flavor is mild, I describe it as a cross between asparagus and a fresh green bean. A quick blanch and saute with grapeseed or mild flavored vegetable oil and a tiny bit of garlic is all you need.

Sauteed Fiddlehead Ferns with Garlic

8 ounces of Fiddlehead Ferns (rinsed and trimmed)
1 clove of garlic minced
2 tablespoons of oil (grapeseed, vegetable)
salt and pepper to taste
Large pot of boiling salted water
ice bath

Rinse and trim any brown ends form the ferns prior to blanching

Bring a pot of water to a boil, add salt and then Fiddleheads. Boil for 2 minutes, remove with a slotted spoon and promptly submerge in ice water to stop the cooking process

Drain well and pat dry. Heat oil in a skillet and saute for 3-4 minutes, adding garlic during the last minute (the fragrance is amazing). Salt and pepper to taste.

I think they are delicious on there owns, but adding any light mushroom (chanterelle) would be excellent. If you are so inclined I am sure bacon or pancetta would be good as well.

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