Allium tricoccum — also known as the ramp, spring onion, ramson, wild leek, wild garlic, and, in French, ail sauvage and ail des bois — is an early spring vegetable with a strong garlicky odor and a pronounced onion flavor. Wikipedia
Steam the fiddleheads over boiling water for 5 minutes or until they are crisp-tender. Drain, then chill in a bowl of ice and cold water to stop the cooking. When they have cooled, transfer to colander to drain.
In a small bowl whisk together the yogurt, mayonnaise, lemon juice, mustard, wild ramp greens. Add salt and pepper to taste, whisking until the sauce is smooth. Serve the Fiddleheads topped with the sauce.
Serves 4 to 6
- 1 pound Fiddleheads cleaned
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice, or to taste
- 3 teaspoons Dijon-style mustard
- 3 tablespoons finely chopped Wild Ramps greens