Fiddleheads, Eggs and Pasta

I picked up some fiddleheads at the market last Saturday. What I really wanted to do was get some from the woods myself. Last year I didn't buy them. I refused to pay five dollars a pound for something I could forage myself. But alas I never made it to the woods in time and the moment passed me by. This year I broke down and bought some- just a half a pound so we could get a taste. People say it tastes like asparagus and it pretty much does but it tastes a little more fresh, a little more green.  We enjoyed it but I think I would find it more irresistable if I could forage it myself.

Fiddleheads, Egg and Pasta

1/2 pound fiddleheads
2 cloves garlic
1/2 of an onion, chopped
1/4 cup peccorino romano cheese
two tablespoons olive oil, some for frying and some for drizzling
pasta cooked, about two cups of cooked pasta
one egg per serving- for us that was two as this was our dinner

While boiling the pasta, saute garlic and onion in a frying pan. Add the fiddleheads when the onions become soft. Saute until tender. Ladle in a some pasta water- about 3/4 of a cup and continue to cook the fiddleheads. When they are tender, place pasta in pan and mix all together. Spoon into a serving bowl or individual bowls. In the same frying pan cook the eggs, over easy. Slide the egg onto the serving bowl. Each person can stir in their own egg. This is absolutely creamy. A little drizzle of olive oil and light sprinkling of peccorino romano.