Preparation

• 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.