Morels, Asparagus, Fava Beans and Fiddlehead Ferns with Burrata

Photo by Marla Aufmuth

For Forage. Gather. Feast.

Appetizer for Small Group 

This dish is pure springtime -it’s fire and regeneration in one dish. Savory and bright green and creamy with a bit of acid and a reminder that the world is a wonderful place and springtime is more than a state of mind - it’s a sensory delight promising good things to come. 

2 cups Morels, (if dried, soak in hot water until soft) Sliced in half or quarters if large.

1 bunch asparagus, blanched and shaved into ¼ inch pieces 

1 cup fava beans 

5-6  fiddlehead ferns 

2 tablespoons butter 

1 pinch kosher salt 

1 large piece of burrata 

⅓ cup Olio Nuovo (or EVOO if you don’t have this, but the peppery, grassy, artichoke flavor of the green, young olive oil is great with this). 

2 tablespoons preserved lemon dressing (page tktk) 

1 teaspoon finishing salt 

Melt butter in a small saucepan and add morels. Sautee until soft. Add asparagus slivers, fava beans and fiddlehead ferns. Sautee for just a minute or two, until the greens become bright green. Remove from heat before they start to overcook. 

Lay the burrata in the center of a platter and arrange the morels and green vegetables around the burrata. Drizzle olio nuovo over cheese and vegetables. Then drizzle preserved lemon dressing over chees and vegetables. Sprinkle finishing salt over cheese and vegetables and serve with a sliced baguette.