Celebrating Spring With Roasted Asparagus, Ramps, Fiddleheads, And Peas
The beginning of spring is marked by warmer weather, blossoming tulips, and maybe the best part: spring vegetables. For the few early months of the season, ramps, a type of tasty spring onion, and fiddleheads, tiny curled up ferns, are ready to harvest. You can get your spring veggie fix from your local farmers market or, if you're lucky, from your local grocery store. Pair these celebrated veggies with fresh asparagus and peas for a delightful mix.
The best part about these spring vegetables is that they're at their best when they are prepared simply. Roasting them with a drizzle of olive oil, a sprinkle of sea salt, and fresh pepper is all they need! Top them with a poached egg, buratta, or a sprinkling of parmesan, and you're in food heaven!
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1 tablespoon pepper
- 1/4 cup of shelled peas
- 1 cup fiddleheads
- 1 bunch asparagus
- 5-7 ramps
Pre-heat oven to 400 degrees. Prepare fiddleheads by dunking them a few times in a water bath. Discard any brown bits, set aside. Wash off asparagus and ramps, and cut off and discard the ends.
Line a baking sheet with parchment paper. Layout asparagus and fiddleheads on the baking sheet and drizzle with 1 tablespoon of olive oil and sprinkle with half the salt and pepper. Bake in the oven for 10 minutes.
Remove from the oven and flip asparagus and fiddleheads. Add ramps and peas to the baking sheet. Top with the rest of the olive oil, salt, and pepper. Bake for an additional 7-10 minute or until ramp leaves are charred. Remove from the oven and let cool 2-3 minutes before plating.