Roasted Asparagus, Fiddleheads and Wild Leeks

What better way to celebrate Spring that to gather all those gorgeous green veggies together and roast them with a little olive oil, salt and pepper?  It’s really that simple!

Have you seen fiddleheads and ramps (wild leeks) at your farmers’ markets and been wondering what to do with them?  Wondering  what the heck they are and where they come from?

These are one of the rare rewards to those living in the cold weather of the northeastern US and Canada  each Spring for surviving the long dark cold months of frostbite!  They grow wild in the forests and you’ll find the best ones at your local farmers’ markets.

Fiddleheads – the tender, coiled shoots of the ostrich fern.  These are only available for a few weeks so that makes them all the more delectable.  Fiddleheads are considered a delicacy but it’s important to remember that you cannot eat them raw or under cooked.

Cleaning

• Using your fingers, remove as much of the brown papery husk on the fiddlehead as possible.
• Wash the fiddleheads in several changes of fresh, cold water to remove any residual husk or dirt.

Cooking

• Cook fiddleheads in a generous amount of boiling water for 15 minutes, or steam them for 10 to 12 minutes until tender. Discard the water used for boiling or steaming the fiddleheads.
• Cook fiddleheads before sautéing, frying, baking, or using them in other foods like mousses and soups.

Ramps

Ramps (wild leeks) – Considered an ‘extreme’ food because they only grow in hardwood forests for one month in the Spring. Their sharp flavor is characteristic of a combination of garlic and onion.  Ramps are easily recognized by their 1 or 2 broad leaves measuring 1 to 2 1/2 inches wide and 4 to 12 inches long. Both the leaves and the bulbs of ramps can be eaten and both are delicious.

I’m so fortunate because both Barrie Hill and Nicholyn Farms carry these rare and scrumptious treats so I’m making the most of them!  I kept this recipe very simple because that’s all that is required.  When food tastes this good, you just want to enhance it, not overwhelm it.    If you want to dress it up though you could add a poached egg on top, lemon zest, some capers, burrata or Parmesan cheese.  Lots of options!

I’m such a big fan of asparagus and you’ll find more recipes for this nutritious veggie here.

 Next I’ll be sharing a delicious Spring Pasta with Fiddleheads.  If you’re out foraging in the woods for these beauties, take a shot and share it with me on Instagram using the hashtag #simplyfreshdinners.  Cheers!