Oven-Roasted Fiddleheads with Capers and Lemon
Slow Club Cookery
- Serves
- 2
A little spring confession? I don't really care that much about asparagus. Scandalous, I know. It's not that I don't enjoy the taste, and I've been know to buy a bunch here and there, it's just that I don't get wrapped up in the yearly asparagus mania that seems to afflict most everyone around me. I used to care more, I really did, but somewhere along the way the infatuation more or less wore off. Instead, I reserve my spring hysteria for two food items- radishes and fiddleheads. OMG fiddleheads. Those magical furled fern fronds (alliterative food is the best food) that are only available for an ever-so-short spring window- they're totally worth getting frenzied over.
Ingredients
- 2 cup fiddleheads
- 3 tablespoon capers
- 2 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon sea salt
- 1-2 thin lemon slices
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Directions
- Step 1
Preheat oven to 450 degrees.
- Step 2
Wash fiddleheads thoroughly, in at least 2-3 changes of water. Trim away any brown, woody ends of fiddlehead stems.
- Step 3
Bring a medium pot of water to a boil and blanch fiddleheads for 5 minutes. Drain and plunge into an ice water bath to stop cooking.
- Step 4
Drain thoroughly and toss with lemon juice, olive oil, capers, salt and lemon slices.
- Step 5
Spread onto a parchment lined baking sheet and roast for 8-12 minutes, until lightly browned and crisp around the edges.