Oven-Roasted Fiddleheads with Capers and Lemon

one brief week of spring-y bliss.
Oven-Roasted Fiddleheads 

with Capers & Lemon.

Roast-y, brine-y furled fronds. Plus a little lemon, for good measure.

A little spring confession, guys? I don't really care that much about asparagus. Scandalous, I know. 

It's not that I don't enjoy the taste, and I've been know to buy a bunch here and there, it's just that I don't get wrapped up in the yearly asparagus mania that seems to afflict most everyone around me. I used to care more, I really did, but somewhere along the way the infatuation more or less wore off. Instead, I reserve my spring hysteria for two food items- radishes and fiddleheads. 

OMG fiddleheads. 

Those magical furled fern fronds (alliterative food is the best food) that are only available for an ever-so-short spring window- 

they're totally worth getting frenzied over.

But alas, the moment is brief.

Enjoy them while you can.

And then wait 345 days until they come around again. 

Oven-Roasted Fiddleheads

with Capers & Lemon

(serves 2 as a side)

2c fiddleheads

3Tbsp capers

2Tbsp fresh lemon juice

1Tbsp extra virgin olive oil

1/4tsp sea salt

1-2 thin lemon slices

Preheat oven to 450 degrees. 

Wash fiddleheads thoroughly, at least 2-3 times.

Trim away any brown ends of fiddlehead stems. 

Bring a medium pot of water to a boil and blanch fiddleheads for 5 minutes.

Drain and plunge into an ice water bath to stop cooking. 

Drain thoroughly and toss with lemon juice, olive oil, capers, salt and lemon slices.

Spread onto a parchment lined baking sheet and roast for 8-12 minutes, 

until lightly browned and crisp around the edges. 

Til' we meet again.