Fiddleheads With Sundried Tomatoes, Onions and Garlic

Fiddlehead ferns are earthy goodness having a flavor similar to asparagus and are available from April through July in many specialty markets.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  cups  fiddlehead ferns
• 2  teaspoons  vegetable oil or 2  teaspoons butter
• 1⁄2 cup  diced onion
• 1  tablespoon  diced sun-dried tomato packed in oil
• 2  garlic cloves, thinly sliced
• 1  teaspoon  fresh diced parsley
• 1⁄4 teaspoon red pepper flakes (optional)

Directions

1. Trim and rinse fiddleheads, removing any brown ends or mushy parts.
2. In a large pot bring 2 quarts salted water to a boil. Add fiddleheads and cook 1 minute. Drain and rinse with cold water.
3. In a large frying pan, heat oil over medium-high heat. Saute onion for 3 minutes.
4. Add fiddleheads. Cook, stirring, until they start to brown, about 5 minutes. Add tomatoes, garlic, parsley and red pepper flakes, stirring, until garlic is fragrant and just starting to color, about 1 minute. Salt or squeeze lemon to taste. Serve immediately.