Sautéed Sesame-Soy Fiddlehead Ferns and Asparagus #OurFamilyTable

Today, Christie of A Kitchen Hoor's Adventures is hosting us as we share Springtime Sides. She wrote: "Fresh peas, asparagus, and all the spring produce flooding the market means deliciously fresh side dishes! How do you serve up spring produce?"

• Asparagus Almondine by A Day in the Life on the Farm
• Asparagus Leek & Potato Chowder by Delaware Girl Eats
• Cilantro Lime Rice with Snow Peas by Art of Natural Living
• Creamy Asparagus Risotto with Dill by Cheese Curd In Paradise
• Honey Roasted Carrots with Lemon and Herbs by Palatable Pastime
• Kicked Up Coleslaw by A Kitchen Hoor's Adventures
• Lemon Parmesan Roasted Asparagus by Sweet Beginnings
• Sautéed Sesame-Soy Fiddlehead Ferns and Asparagus by Culinary Adventures with Camilla
• Spring Pasta Salad by Hezzi-D's Books and Cooks
• Young Asparagus with Lemon Dipping sauce by Our Good Life

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Sautéed Sesame-Soy 

Fiddlehead Ferns and Asparagus

There are a few things that have such a short season, at least in our area, that I just about scream and dance a jig when I see them. Rhubarb is one; fiddlehead ferns are another. We've foraged fiddleheads a few times, but whenever I see them in the markets or a store, I scoop up as many as I can.

If you're lucky enough to find them, you can cook them as you would asparagus. I opted to do an Asian-inspired sauté. In this case, I didn't actually have enough fiddleheads, so I mixed them with asparagus.

What are fiddleheads? Besides being a harbinger of Spring, they are the tightly curled fronds of a young fern. They are bright green, have a snappy texture, and have a grassy, woodsy taste.

R commented that they taste "like the bottom of a redwood forest." I'm not sure exactly what that means, but that's kinda grassy and woodsy.

Jake was equally dubious this time around, too. You've had these before, I insisted.

"But did I like them?" he asked. Yes, yes you did.

Ingredients

Before you cook them, you might need to do a little bit of prep. Wash the fiddleheads and remove any brown fur or fluffy "skin" and trim off any browned ends. Now, you're set...

• 2 T olive oil
• 2 to 3 cloves garlic, peeled and pressed
• 1/2 pound fiddlehead ferns
• 1/2 pound asparagus, cut into 2" lengths
• 1 T soy sauce
• 1 t toasted sesame oil
• sesame seeds for garnish, approximately 2 t

Procedure

Heat the olive oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant, approximately 1 minute. Add the fiddlehead ferns and asparagus and cook, stirring, until the fiddleheads and asparagus are bright green and crisp-tender, approximately 6 to 8 minutes. Stir in the soy sauce, sesame oil, and sesame seeds, tossing to coat completely. Serve immediately.