Roasted Asparagus, Fiddleheads and Wild Leeks

What better way to celebrate Spring that to gather all those gorgeous green veggies together and roast them with a little olive oil, salt and pepper?  It’s really that simple!

Roasted Fiddleheads, Leeks and Asparagus | Simply Fresh Dinners

Have you seen fiddleheads and ramps (wild leeks) at your farmers’ markets and been wondering what to do with them?  Wondering  what the heck they are and where they come from?

These are one of the rare rewards to those living in the cold weather of the northeastern US and Canada  each Spring for surviving the long dark cold months of frostbite!  They grow wild in the forests and you’ll find the best ones at your local farmers’ markets.

Roasted Asparagus, Fiddleheads and Wild Leeks | Simply Fresh Dinners

Fiddleheads – the tender, coiled shoots of the ostrich fern.  These are only available for a few weeks so that makes them all the more delectable.  Fiddleheads are considered a delicacy but it’s important to remember that you cannot eat them raw or under cooked.

Roasted Fiddleheads, Leeks and Asparagus | Simply Fresh Dinners

Cleaning

  • Using your fingers, remove as much of the brown papery husk on the fiddlehead as possible.
  • Wash the fiddleheads in several changes of fresh, cold water to remove any residual husk or dirt.

Cooking

  • Cook fiddleheads in a generous amount of boiling water for 15 minutes, or steam them for 10 to 12 minutes until tender. Discard the water used for boiling or steaming the fiddleheads.
  • Cook fiddleheads before sautéing, frying, baking, or using them in other foods like mousses and soups.

Ramps

Roasted Fiddleheads, Leeks and Asparagus | Simply Fresh Dinners

Ramps (wild leeks) – Considered an ‘extreme’ food because they only grow in hardwood forests for one month in the Spring. Their sharp flavor is characteristic of a combination of garlic and onion.  Ramps are easily recognized by their 1 or 2 broad leaves measuring 1 to 2 1/2 inches wide and 4 to 12 inches long. Both the leaves and the bulbs of ramps can be eaten and both are delicious.

Roasted Fiddleheads, Leeks and Asparagus | Simply Fresh Dinners

I’m so fortunate because both Barrie Hill and Nicholyn Farms carry these rare and scrumptious treats so I’m making the most of them!  I kept this recipe very simple because that’s all that is required.  When food tastes this good, you just want to enhance it, not overwhelm it.    If you want to dress it up though you could add a poached egg on top, lemon zest, some capers, burrata or Parmesan cheese.  Lots of options!

I’m such a big fan of asparagus and you’ll find more recipes for this nutritious veggie here.

Roasted Fiddleheads, Leeks and Asparagus | Simply Fresh Dinners

 Next I’ll be sharing a delicious Spring Pasta with Fiddleheads.  If you’re out foraging in the woods for these beauties, take a shot and share it with me on Instagram using the hashtag #simplyfreshdinners.  Cheers!

5.0 from 3 reviews
Roasted Asparagus Fiddleheads and Wild Leeks
Author: 
Recipe type: side dish
Serves: 4
 
A celebration of Spring with the first of the veggies to sprout up in our gardens and in the wild. Fiddleheads and wild leeks are going to surprise you with their amazing flavors!
Ingredients
  • 1 cup fiddleheads - Using your fingers, remove as much of the brown papery husk on the fiddlehead as possible.
  • Wash the fiddleheads in several changes of fresh, cold water to remove any residual husk or dirt.
  • 1 bunch asparagus
  • 6 wild leeks
  • 1 tablespoon extra virgin olive oil
  • sea salt
  • freshly ground black pepper
Instructions
  1. Preheat oven to 400 F
  2. Important -Cook fiddleheads in a generous amount of boiling water for 5 minutes, or steam them for 5 - 7 minutes until tender.
  3. Place fiddleheads and asparagus on baking sheet (line with parchment paper if desired) and drizzle with half the olive oil and season with salt and pepper. Roast for 7 minutes.Remove from oven, flip asparagus and fiddleheads. Add ramps, drizzle with remaining oil, salt and pepper. Return to oven and roast an additional 5-7 minutes. Remove. Let rest for a couple minutes before serving.
  4. OPTIONS:
  5. Add poached egg
  6. Capers
  7. Lemon zest
  8. Burrata or Parmesan cheese

A Celebration of Spring with it's Best Veggies!

27 Comments

  • Reply
    Rebecca @ Strength and Sunshine
    May 19, 2016 at 7:05 am

    ….My dream is to one day find fiddleheads to cook with!!! Ugh…I have so many ideas!
    Rebecca @ Strength and Sunshine recently posted…Coconut Matcha Ice CreamMy Profile

    • Reply
      Robyn
      May 19, 2016 at 7:41 am

      I’m having a great time with them, Rebecca! I also made pasta that I can’t wait to share. I’m going to have to ship you some!

  • Reply
    Bam's Kitchen
    May 19, 2016 at 8:05 am

    I am so jealous!! I want to live near an organic farm or 2 that has delightful fresh produce as when your produce is this good, you can let the food speak for itself. I have never had fiddleheads but I do love that name. Wishing you a super weekend!
    Bam’s Kitchen recently posted…Healthy Ricotta CrostiniMy Profile

  • Reply
    Blair @ The Seasoned Mom
    May 19, 2016 at 9:10 am

    You’re a wealth of information! I have never even heard of Fiddleheads…but now I want some! Roasted vegetables are on my top 10 list of foods I love, so I think this is absolutely perfect!
    Blair @ The Seasoned Mom recently posted…Stuff We Love This MayMy Profile

    • Reply
      Robyn
      May 20, 2016 at 8:45 am

      So glad you enjoyed the post, Blair! I’m with you on roasted veggies. Very often they are dinner – just a big bowl of them!
      Robyn recently posted…Healthy Weeknight Meal Plan (#19)My Profile

  • Reply
    Jennifer @ Seasons and Suppers
    May 19, 2016 at 9:17 am

    So lovely! Spring on a plate 🙂 I found some fiddleheads finally, so a feed of them is on the menu here, as well.
    Jennifer @ Seasons and Suppers recently posted…Warm Rapini, Artichoke and Oka Cheese DipMy Profile

    • Reply
      Robyn
      May 20, 2016 at 8:46 am

      Aren’t they just the best, Jennifer! We are so lucky with our maple syrup and funny little fern heads, lol. Have a great holiday weekend 🙂
      Robyn recently posted…Healthy Weeknight Meal Plan (#19)My Profile

  • Reply
    Tricia @ Saving room for dessert
    May 19, 2016 at 9:28 am

    I’ve never tried fiddleheads but I’ve always been curious. Thank you so much for the information and gorgeous shot in the woods. Love the simple recipes the best! Fresh food should taste fresh 🙂

    • Reply
      Robyn
      May 20, 2016 at 8:47 am

      I loved them, Tricia, and I have to admit that I had no idea what to expect! I’m with you about fresh and simple 🙂
      Robyn recently posted…Healthy Weeknight Meal Plan (#19)My Profile

  • Reply
    sue|theviewfromgreatisland
    May 19, 2016 at 9:56 am

    I love this post Robyn, I learned so much! I have to admit I’m not the biggest fiddlehead fan, but I’m willing to give them another try — I love your photos, too 🙂
    sue|theviewfromgreatisland recently posted…Gluten Free Vegan Blender MuffinsMy Profile

    • Reply
      Robyn
      May 20, 2016 at 8:49 am

      So glad you enjoyed it, Sue. The best thing about our business is that there is always more to learn about food and photography and nutrition…and…and…LOL. The list doesn’t end but that’s what makes life interesting. Thanks for your kind words!
      Robyn recently posted…Healthy Weeknight Meal Plan (#19)My Profile

  • Reply
    Sara
    May 19, 2016 at 4:33 pm

    I don’t often see fiddleheads and ramps at the market, but when I do I definitely snap them up! So jealous of your bounty 🙂
    Sara recently posted…Cilantro Lime Shrimp with Mango Avocado SalsaMy Profile

  • Reply
    Geraldine | Green Valley Kitchen
    May 19, 2016 at 4:42 pm

    I have never tried fiddle heads or ramps, Robyn, so this is a great post. I think sometimes I shy away from vegetables that I’m unsure how to cook but I’ll be using this as a guide. And everything tastes better roasted, don’t you think!
    Geraldine | Green Valley Kitchen recently posted…Roasted New Potatoes With Parmesan And Fresh HerbsMy Profile

    • Reply
      Robyn
      May 20, 2016 at 8:51 am

      I’m with you, Geraldine, and I have to work to get myself out of my comfort zone. There are still some veggies I haven’t cooked because I just don’t like the look of them but have no idea how they taste, lol And YES – roasted rocks!
      PS…LOVE your potatoes 🙂
      Robyn recently posted…Healthy Weeknight Meal Plan (#19)My Profile

  • Reply
    cheri
    May 19, 2016 at 6:22 pm

    Hi Robyn, heard about fiddleheads but have never actually seen one, love how you treated these veggies, they look delicious.

    P.S: just arrived in Oregon 2 days ago.
    cheri recently posted…Shakshuka with Chard and FetaMy Profile

    • Reply
      Robyn
      May 20, 2016 at 8:53 am

      I’ll have to FedEx you some, Cheri, lol. Bet you’re happy to be in the PNW again! Wish I was there 🙂
      Hmmm…I have to check out your Shakshuka – have no idea what that is!
      Robyn recently posted…Healthy Weeknight Meal Plan (#19)My Profile

  • Reply
    Anita Rivera
    May 20, 2016 at 4:54 am

    Good morning my dear green chef! WOW, now this has to be darn good…roasted veggies are my favorites, and I’ve never tried these fiddle heads, but I’m sure that roasting them adds such a robust flavor to what seems to be such a tender shoot. YUMMMMM!!!!!

    • Reply
      Robyn
      May 20, 2016 at 8:54 am

      These were absolutely delicious, Anita, and I’m going to make it again this weekend and put poached eggs on them. Man, I love Spring! It’s a long weekend here and I’m doing the happy dance!!
      Robyn recently posted…Healthy Weeknight Meal Plan (#19)My Profile

  • Reply
    Linda
    May 20, 2016 at 7:59 am

    Roasted veggies are a favorite, however I have never eater fiddleheads. You always something new to the table, so to speak….LOL Like Anita said, you are very fortunate to live close to organic farms. Have a wonderful weekend Robyn. Lots of love from W.W.
    Linda recently posted…Bodacious Blooms Flower FarmMy Profile

    • Reply
      Robyn
      May 20, 2016 at 8:55 am

      Since you’re out in CA, Linda, I may have to FedEx you some or I’ll bring them when I come to vacation at your resort/house, lol. I do love the farms! Enjoy your weekend, sweet friend! xoxo
      Robyn recently posted…Healthy Weeknight Meal Plan (#19)My Profile

  • Reply
    Marla
    May 20, 2016 at 9:34 am

    HI Robyn,
    This sounds delicious and so easy to make. I never heard of fiddleheads before – must not be something that is grown in my area and I try to buy all my vegetables local if possible. Thanks for sharing on Real Food Fridays. Pinned & tweeted !
    Marla recently posted…Real Food Fridays #140 — Time to Share Natural HealthMy Profile

    • Reply
      Robyn
      May 20, 2016 at 1:29 pm

      Thanks, Marla. It’s a very specified area and they are only around for a month or so. If you ever get the chance they are delicious. Thanks for sharing!
      Robyn recently posted…Healthy Weeknight Meal Plan (#19)My Profile

  • Reply
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