fidleheads, asparagus and new potatoes

  • Time cooking time: 40 minutes total
  • Yield Serves 4


    12 small red potatoes
    Herb steaming liquid ( recipe below)
    2 cups trimmed and cleaned fiddleheads
    16 asparagus spears, ends snapped off
    salt and freshly ground pepper to taste
    4 tablespoons Italian parsley, chopped


    2 cups Chardonnay
    1/2 cup water
    1 bay leaf
    1 teaspoon dried rosemary
    2 teaspoons dried thyme
    1/2 teaspoon black peppercorns
    1 lemon, thinly sliced


    Place the potatoes in a steamer, cover and steam over herb steaming liquid until tender, about 30 minutes. Add the fiddleheads and steam for 5 to 8 minutes.
    Add the asparagus and steam until the fiddleheads and asparagus are crisp-tender, about 4 minutes more.
    Divide the vegetables among four plates. Season with salt and pepper, sprinkle with parsley and serve immediately.


    Combine the wine, water, bay leaf, rosemary, thyme, peppercorns and lemon in the bottom of the desired steaming equipment.
    Bring to a boil. Reduce heat and simmer for 1 minute.
    Begin steaming. Add boiling water if too much of the liquid evaporates before cooking is complete.
    Yield: About three and one-half cups.
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