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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?"


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

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.

Comments

  1. I love fiddleheads but they are very hard to find here as well.

    ReplyDelete
  2. I always read about fiddleheads but don't think I've ever seen them. Fun recipe!

    ReplyDelete
  3. I'm not sure I've ever seen fiddleheads, but I also never looked for them.I'll have to change that!

    ReplyDelete

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