This article was published on June 26th, 2014
These beautiful greens get their name from their resemblance to the carved head of a fiddle. The sprouts of fern fronds taste much like asparagus, are easy to cook and prepare, and pair well with many dishes. Try looking for them at farmer’s markets or specialty grocery stores. This simple dish takes no time to throw together.
- Sesame oil
- Fresh lemon juice
Rinse the fiddleheads thoroughly, removing any bits of the brown papery coverings. Fill a medium saucepan with water and place rinsed fiddleheads in the pot. Bring to a boil and let boil for 10 minutes. Strain and rinse with cold water. Toss lightly with sesame oil, salt, and fresh lemon juice.