I apologize for not posting this recipe sooner, when fiddleheads were in season (early June)! Our first drop-off of CSA (community supported agriculture) included: fiddleheads, asparagus, lettuce & radishes. I had never cooked fiddleheads before, so I called my mom to see how to cook them & then searched around for a recipe that they would be good in. I couldn’t find one, so I (naturally) made one up!
What I came up with: sautéed fiddleheads, steamed asparagus & toasted pine nuts in parmesan risotto!
Asparagus (about a handful), 0.08 lb pine nuts, box parmesan risotto, olive oil (for the risotto), approx 1 cup fiddleheads, 1/2 an onion, butter, chicken (or vegetable) stock, 1 clove garlic & a little chunk of parmesan (for flavor/accent).
(Cook time approx 30-35 minutes)
Cook the risotto per the instructions on the box…note my slight change below to the liquids, though.
Sauté up the chopped 1/2 onion in a little butter
Your asparagus should be done by now, so remove it from heat & set to cool a minute or two.
Notes about fiddleheads: Fiddleheads are not recommended to be eaten raw- can cause stomach upset. Best to eat fresh. If unable to eat fiddleheads right away (in first day or two), then best to freeze them until ready to consume. Cut & wash before freezing.