Asparagus and Fiddleheads with Shaved Dryad Saddle
Quick-cooked asparagus with fiddleheads and dryad saddle mushrooms
Course: Appetizer, Side Dish
Keyword: Asparagus, Dryad Saddle, Fiddleheads
4large spears of asparaguscut on the oblique
3small rampsleaves sliced 1/2 inch, stem sliced 1/4 inch
1/2cupfiddlehead ferns (a couple handfuls) stems trimmed to 2-3 inches in length
1cupdryad saddle mushroomspores scraped and shaved on a mandoline, loosely packed
2tablespoonsunsalted butter or light bodied lardlike duck or chicken fat
Kosher saltto taste
Fresh lemon juiceto taste (optional)
Heat equal parts of the oil in an 8 inch saute pan and a 6 inch saute pan. Add the asparagus to one pan, cook for a minutes or two and lightly brown on medium heat, then add the fiddleheads and cook for 3 minutes more, stirring occasionally and seasoning.
Meanwhile, sweat the ramp bulbs in the small saute pan a tablespoon of butter and the shaved dryad saddle, season to taste and cook on medium low, until they're cooked, wilted and steaming. The mushrooms should stew in their own liquid with the ramps, but not color.
When the fiddleheads and asparagus are hot throughout, and the mushrooms are wilted and have released their water, toss the asparagus with the ramp leaves quickly just to wilt, double check the seasoning of both pans, adjust as needed, then mound the asparagus on a warmed serving dish, top with a line of the dryad saddle mushrooms and serve immediately, with a squeeze of fresh lemon on the side if you want.