Fiddleheads with Alfredo Sauce
There’s something about fiddleheads, maybe because they are available so briefly, that I find them such a treat.
I served these bad boys up last week with just a jar of alfredo sauce over pasta. It was a nice, simple, mid-week treat.
Also, because Will needs his meat, I grilled up a lamb shank. It was a weird cut of meat that I’d never tried before, but it was pretty tender. I cut it off the bone when it was done and thinly sliced it as a side for the pasta.
I mainated the lamb in a mix of olive oil, lemon juice, oregano and garlic salt. Then I grilled it on med-low for 7 minutes on four sides for a total of 28 minutes. I started off on a high flame, so that’s why there’s some charring, so I say, stick to med-low :)
