fidleheads with asparagus and new potatoes

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Photo: Page Turner E-cookbooks

Prep Time:
30 minutes
Cooking Time:
40 minutes
Servings:
4


  • For the fidleheads with asparagus and new potatoes:
  •  Tags for<b>fidleheads with asparagus and new potatoes
  • Tags for fidleheads with asparagus and new potatoes
  • main ingredients:
  • potato Pageturner Cookbook
  • fiddlehead Pageturner Cookbook
  • asparagus Pageturner Cookbook
  • type of dish:
  • lunch Pageturner Cookbook
  • main Pageturner Cookbook
  • type of recipe:
  • vegetable Pageturner Cookbook
  • Country cuisine:
  • Canada Pageturner Cookbook
  • specific recipes:
  • restaurant Pageturner Cookbook
  • season and occasion:
  • Spring Pageturner Cookbook
  • dietary considerations:
  • vegetarian Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
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    Ingredients

    • 12 small red potatoes
      Herb steaming liquid ( recipe below)
      2 cups trimmed and cleaned fiddleheads
      16 asparagus spears, ends snapped off
      salt and freshly ground pepper to taste
      4 tablespoons Italian parsley, chopped

      HERB STEAMING LIQUID

      2 cups Chardonnay
      1/2 cup water
      1 bay leaf
      1 teaspoon dried rosemary
      2 teaspoons dried thyme
      1/2 teaspoon black peppercorns
      1 lemon, thinly sliced


    Directions

    Place the potatoes in a steamer, cover and steam over herb steaming liquid until tender, about 30 minutes. Add the fiddleheads and steam for 5 to 8 minutes.
    Add the asparagus and steam until the fiddleheads and asparagus are crisp-tender, about 4 minutes more.
    Divide the vegetables among four plates. Season with salt and pepper, sprinkle with parsley and serve immediately.

    HERB STEAMING LIQUID

    Combine the wine, water, bay leaf, rosemary, thyme, peppercorns and lemon in the bottom of the desired steaming equipment.
    Bring to a boil. Reduce heat and simmer for 1 minute.
    Begin steaming. Add boiling water if too much of the liquid evaporates before cooking is complete.
    Yield: About three and one-half cups.

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