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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
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
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.
HERB STEAMING LIQUID
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
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.
