Sue's Fiddlehead or Asparagus Pasta

You have to love our customers.  They love food and cooking as much as I do, and they SHARE their recipes!! Here is Sue's fiddlehead pasta Sue’s Fiddlehead Pasta 2 cups whole wheat penne pasta 2 cubed cut tomatoes About 2 cups of fiddleheads ½ cup olive oil 6 cloves garlic, coarsely chopped Garden chives- chopped in ½ inch strips Chilli pepper seeds to taste- about ½ tsp Coarse ground pepper Parmesan cheese Method:

1. Boil or steam fiddleheads 5 minutes. Drain water and rinse fiddleheads. Set aside.
2. Heat olive oil is a large saucepan, add garlic. Sauté
3. Add fiddleheads to saucepan and continue cooking, while adding the chives, tomatoes, chilli pepper seeds and pepper. Cook for about 5 minutes. Remove from heat before fiddleheads lose their brighter green colour.
4. Cook pasta “al dente”. Drain. Add fiddlehead mixture and top with parmesan cheese.

This is also excellent when re cooked in a pan the next day! It is a great ‘make ahead’ meal. Add a salad and serve. Asparagus, cut into 1 inch pieces can be used when fiddleheads are no longer in season. Serves 4-6