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Vegetables, Vegetarian

Fiddleheads with fresh herbs

Fiddleheads with fresh herbs
Francine Orr / Los Angeles Times

Asparagus, fava beans, fiddleheads, ramps: These are the prizes of early spring. Amazing as they are, they're just here for a fleeting time, and they beg a light touch, a deft response. They demand a cooking technique as ephemeral as ... Read more

Total time: 30 minutes | Serves 4
  • Sea salt
  • 1 pound fiddlehead ferns
  • 2 tablespoons unsalted butter
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped chives
  • Freshly ground black pepper

Step 1Bring a large pot of water to a boil using 1 tablespoon salt per quart of water. Trim the ends of each fern and rub off the brown chaff from the edges under running water. Rinse thoroughly and drain.

Step 2Drop ferns into the boiling water and cook for 3 to 4 minutes. Scoop out and plunge into ice water. Drain and reserve.

Step 3Melt butter in a large saute pan over medium heat. Add ferns and cook for a few minutes just to heat through. Toss with herbs, salt and pepper to taste and serve immediately.

Note: Look for fiddlehead ferns at Whole Foods Markets and soon at selected farmers markets.

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