For ➌-➍*500 g fiddle heads or green asparagus
250 g spring peas, washed & halved
½ container cherry tomatoes, halved
1 can black olives, halved
250 g jumbo wild shrimp
olive oil
smoked paprika
salt & pepper
1 bunch asparagus, trimmed
10 cl prosecco
1 shallot, minced
juice of 1 lemon
Get a pot of water boiling, fire up the grill, and get an ice water bath ready. When the water is boiling, add the salt and blanch the fiddle heads for about 1 m, maybe a touch less if you've got really nice fresh fiddle heads. Some recommend cooking them for 10 m to avoid risks.
In a bowl, add the raw spring peas, the cherry tomatoes and olives. Toss.
Toss the shrimp in olive oil with smoked paprika, salt and pepper.
Toss asparagus in olive oil with salt and pepper. Throw the shrimp and asparagus on grill. Cook the shrimp for about 2 m a side (depending on how big they are) and the asparagus about 3 m before turning and leaving them on for another 3 m. Remove and cut the asparagus to about the same size as the spring peas and fiddle heads. Mix.
To make the dressing, mix the prosecco with equal parts olive oil, add the minced shallot, lemon juice, salt, pepper. Add the tomatoes, peas, and olives, and then top with the shrimp, asparagus, and fiddle heads
Serve with a good rosé.
Fiddle heads or fiddle head greens are the unfurled fronds of a young fern, harvested for use as a vegetable.
