When I think of Springtime in Ontario, I think of gorgeous Tulips - purple, yellow, orange pink and red, colouring our concrete landscape... and Fiddleheads. Fiddleheads are an edible Fern available late spring-early summer. Firm in texture and uniquely fresh on the palette, they are wonderful just sautéed in Butter or tossed into a Salad. Here's a quick, simple recipe I've concocted as a friendly way to introduce you to our green little friends which look like something out of the land of Willy Wonka.
INGREDIENTS
1 bunch of Organic Asparagus cut into quarters
200 grams of Organic Fiddleheads
1 Fistful of Organic Grape Tomatoes
3 Tbs. Balsamic Vinegar
2 Tbs. Organic Olive Oil
1/2 Tsp. Truffle Oil
Salt and Pepper
