3oz(4 each) thinly sliced scallions you can also use ramps
3oz (a large handful) fiddlehead ferns (optional) or substitute a few extra spears of asparagus
Kosher salt and fresh ground black pepper to taste
4ozfresh mushrooms thinly sliced
2tablespoonslight olive oil or duck fat
squeeze of fresh lemon juice(optional)
2teaspoonsfresh cut chives (optional)
Blanching the Vegetables (optional but recommended)
Bring a quart of water and two teaspoons of salt to a boil. Add the asparagus and cook for 30 seconds. Add the fiddleheads if using and cook for exactly 2 minutes.
Remove the vegetables to a plate with a paper towel. Do not shock them in ice water as shocking the fiddleheads will cause them to discolor. Cut the fiddlehead stems into 1 inch pieces if using.
Heat one tablespoon of the oil in one pan until nearly smoking. Add the mushrooms and onions, season with a pinch of salt and stir. Turn the heat to medium low and continue cooking gently without putting color on them while you quickly sauté the asparagus.
Heat one tablespoon of the oil in the other pan until nearly smoking. Add the asparagus cook for a minutes or two and lightly brown on medium high heat, then add the fiddleheads and cook for 2 minutes more, stirring occasionally. Season to taste with salt and pepper and add the scallions or ramps.
Double check the seasoning of both pans, adjust as needed, then mound the asparagus on a warmed serving dish. Arrange the mushrooms on top, garnish with chives and serve immediately, with a squeeze of fresh lemon on the side if you want.