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Recipe

FIDLEHEADS WITH ASPARAGUS AND NEW POTATOES

Serves 4

Ingredients

  • 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

    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


Preparation

  • 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.

    HERB STEAMING LIQUID

    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.
Print Recipe
on The World Cuisine
 
 

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fidleheads with asparagus and new potatoes

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