Fiddlehead ferns and morels are two of the signs the Spring has arrived. We like to celebrate with this dish.
Ingredients
Yield: 4 Servings
1 lb - Jumbo Asparagus whittled and blanched in salted water
1/2 lb - Fresh Morels, cleaned and sliced in half lengthwise
1/4 lb - Fresh Fiddle Head Ferns, cleaned
1 oz - Raw butter
1 TBSP - Virgin olive oil
1/2 tsp - Freshly chopped garlic
2 oz - Brandy
4 oz - Heavy Cream
Salt and Pepper to taste
Instructions
Melt the butter in the olive oil and sauté the morels until they soften, add the fiddlehead ferns and garlic and sauté an additional minute.
Flame with the brandy.
When the flames subside, add the cream and reduce onto the morels and fiddlehead ferns.
Re warm the asparagus and lay out decoratively.
Garnish with the creamed morels and fiddlehead ferns.
