all-dressed fiddleheads
Recipe type: vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 4
  • ½ lb. fiddleheads, washed and cooked
  • ½ red bell pepper, cooked (on bbq or pan-fried)
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce
  • 1 to 2 teaspoons sesame oil
  • 8 to 10 asparagus stalks, cooked (on bbq, or steamed)
  1. Roughly chop asparagus and red bell pepper (you can also use tomatoes). In a large bowl toss vegetables and then add soy sauce and sesame oil. Season with sea salt and freshly ground black pepper. Serve as is or toss with pasta.
  2. The Culinary Chase’s Note: Choose firm, bright-green, tightly-curled fronds with their little shells still intact. Eat only the curled head and a small portion of the green stem. Enjoy!
Recipe by The Culinary Chase at