Fun with Fiddleheads!

Get them before they are gone! Fiddleheads are a curvy fun asparagus like plant that are always out in abundance in the spring. Grilled, pan-fried, steamed or baked fiddleheads can go over well with kids with their fun, curled appearance.

The grassy flavour of fiddleheads can be combined with butter and a few select herbs to transform this side from something simple to one part of the plate that can be thoroughly enjoyed. A side, while all too often is used to fill another corner of the plate, should be used to add to the meal. Whether the side adds nutrition, flavour or a flash of decadence to the dish it should be given the respect it deserves.

This weeks’ fiddlehead recipe:

½ cup fiddleheads
2 Tbsp. butter
¼ tsp. dried thyme
Pinch rosemary
Pinch garlic powder
3 Tbsp. Parmesean cheese

Add the butter and spices to a pan on medium heat. Once butter has melted add fiddleheads and put lid on pan, stir or shake regularly. After approximately 10 minutes check for doneness, if close add grated parmesean overtop the fiddleheads and let melt. Plate and serve.

So, why are they called fiddleheads anyway; at some point their appearance reminded someone (or a group of people) of the head on a violin! Fiddleheads have a short season in the spring in which to pick, clean and consume them. Unlike the potato or carrot this is not something that is generally available year round at your local grocer so enjoy them while they are here. The asparagus like flavour combined with earthy herbs and a rich parmesean cheese will have something for nearly everyone. If kids are around additional grated parmesean cheese can help to seal the deal. Whoever it is that will be sitting around your table this week, bring home some fresh fiddleheads, indulge and enjoy!