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Fiddlehead Fern and Asparagus Crostini [Vegan, Gluten-Free]
Asparagus and fiddlehead season is entirely too short. This time of year, there is nothing better than freshly picked asparagus roasted with olive oil, salt, and pepper. Add fiddleheads lightly sauteed with lemon and red pepper flakes atop and lemony white bean spread loaded up on a toasted rye crostini... Read More
Ingredients You Need for Fiddlehead Fern and Asparagus Crostini [Vegan, Gluten-Free]
How to Prepare Fiddlehead Fern and Asparagus Crostini [Vegan, Gluten-Free]
- Preheat oven to 450°F.
- Trim the bottoms of the asparagus and cut each stalk into 1-inch pieces - cutting the thicker stalks in half then into 1-inch pieces. Spread asparagus on a rimmed sheet pan and toss with olive oil. Roast in a preheated oven for 10-15 minutes, checking and tossing the asparagus about halfway through. Roast until soft and somewhat crispy/golden. Remove from oven and toss generously with salt & pepper, adjust seasoning to your taste.
- Slice the baguette into 20 1/2-inch rounds - place on a rimmed sheet pan, spray with olive oil or coconut oil. Place pan under broiler and broiler on high for 1-2 minutes until rounds are golden brown — do not leave unattended, check frequently. Remove from oven and set aside.
- In a food processor, place the beans & lemon- process for 1 minute. While the processor is running slowly add the olive oil process until smooth and creamy (add more olive oil if needed).
- Trim any brown spots from the fiddleheads, fill a large bowl with cold water and submerge fiddleheads, swirling them around a bit. Allow fiddleheads to soak for about 10 minutes. in a medium saucepan, bring 5 cups of water to a boil — add fiddleheads (carefully transferring from soaking bath to avoid stirring up the sediment at the bottom of the bowl) boil for 5 minutes. While fiddleheads are boiling, rinse out the soaking bowl, fill with cold water and add five ice cubes. with a slotted spoon, transfer the blanched fiddleheads to the ice water bath.
- The fiddlehead water in the sauce pan will be brownish black — discard water.
- In a medium saute pan over medium-high heat melt vegan butter and olive oil. Add fiddleheads, garlic, and crushed red pepper. Sauté for 3-5 minutes, testing taste and texture about halfway through cooking. At the halfway point, add fresh lemon juice.
- To assemble, set up all the parts in front of you within arms reach. Spread about 1 teaspoon or so if the white bean spread on each crostini, top with 2-3 fiddleheads and 2 asparagus pieces. Sprinkle with fresh thyme and flaky salt.
- Enjoy at room temperature, can be assembled one day in advance. White bean spread will keep in the refrigerator for 1 week.
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