Ham, cheese and a couple of eggs turn these ferns into an economical supper, Substitute wild morels, if you're lucky enough to find them in your fiddlehead foraging, for domestic mushrooms.
- Portion size 4 servings
In saucepan of boiling water, cook fiddleheads for 15 minutes; refresh under cold running water and drain well; set aside.
In small bowl, beat eggs until smooth; stir in cream, salt, pepper and 2 tbsp (25 mL) of the Parmesan cheese; set aside.
In large skillet, melt butter over low heat. Cook mushrooms, garlic, ham and basil for 5 minutes or until mushrooms are tender, stirring occasionally. Add fiddleheads and peas; simmer for 3 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente. Drain well; add to fiddlehead mixture. Remove from heat. Pour egg mixture over top; toss. Sprinkle with remaining Parmesan and large grinding of pepper. Serve immediately, passing extra cheese.