I love going to the farmer’s market when the veggies start to come out! Wild garlic is usually in season in May, and only lasts a couple of weeks, but you can probably still find it in a jar at some markets.
Asparagus and fiddleheads are two of my favourite veggies because they are so easy to prepare and cook!
Can’t wait to hear what you think… enjoy!
Tools
- Large pan
Ingredients
- 1 pkg of whole mushrooms, sliced
- 1 bunch of asparagus (2 cups), cut in small pieces
- 2 cups of fiddleheads, rinsed and trimmed
- 1 cup of cherry tomatoes
- 6-8 wild garlic bulbs (also known as ramps)
- Salt & pepper to taste
1. Slice the mushrooms, cut the asparagus in small pieces, and cut the cherry tomatoes in two.
2. Cut the wild garlic bulbs in four (on the longer side).
3. Rinse and cut the end of the fiddleheads. Here’s the best way to prepare fiddleheads* : rinse them thoroughly under cold water, removing any brown part, and cut the end part (which is usually brown).
4. In a pan heated to medium-high, put the wild garlic and mushrooms and cook until the mushrooms are golden/brown.
5. Add the fiddleheads and asparagus, stir everything together.
6. Cook for 5 minutes, then add the tomatoes in, and stir. Add salt & pepper to taste.
7. Add water in (just enough to cover the bottom of the pan). Add 1 tablespoon of butter (optional), and let reduce for another 5-7 minutes.
Serve with your favourite protein.
Serves 4
*Fiddleheads cannot be eaten raw, you absolutely have to cook them. Click HERE to watch a video on how to prepare them properly.
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