
Wash fiddleheads and quickly saute in the water clinging to the coils, adding 1 t olive oil when the water has evaporated. Continue to saute in the oil, adding 1 T chopped garlic and the juice of 1 lemon, for 3 - 5 minutes. When fiddleheads are tender, add to a warm bowl of cooked pasta along with a can of kidney beans, some matchsticks of red bell pepper, and a handfull of fresh flat leaf parsley and tarragon leaves. Toss with any vinegrette and celebrate spring!
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