Creamy Alfredo with Buttered Fiddlehead Ferns and Lemon Zest

May 05, 2015

From the foraging of early spring, fiddleheads make a great accompaniment to this creamy alfredo dish.

5 oz Fiddlehead Ferns (can sub for chopped asparagus)

8 oz Linguine

4 TBSP Butter

1/2 Cup Heavy Cream

Zest of 1 Lemon

1/2 tsp Salt

1/4 tsp Freshly Grated Nutmeg

2 oz Freshly Grated Parmesan (about 1/3 Cup)

Pepper

In a medium pot, blanch the ferns in boiling water (it's important to fully cook them, as raw ferns can make you sick). Strain and rinse in a colander. Bring a pot of water and a handful of salt to boil...
See the full directions on my site

Nutritions

Calories
422

Sodium
1073mg
44% DV

Fat
34g
53% DV

Protein
19g
39% DV

Carbs
2g
0% DV

Fiber
0.9g
3% DV

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