Springtime brings some interesting things to the market; things like fiddlehead ferns. I’ve cooked with fiddleheads before, but I wanted something quick, easy and light. I ended up blanching the fiddleheads in salted boiling water (a necessary step to properly clean them), and then sauteing them with sliced asparagus in olive oil with salt and pepper until they were just tender. I added some fresh lemon juice, and then when that cooked down I poured in the liquid from a can of tomatoes. I cooked this down for just a few minutes, re-seasoned, and then tossed with some gemelli pasta. It was a great expression of early spring, and it was delicious.