Fiddleheads, Asparagus And New Potatoes

• 12 small red potatoes
• Chardonnay, lemon and herb steaming liquid (see recipe)
• 2 cups trimmed and cleaned fiddleheads
• 16 asparagus spears, ends snapped off
• Kosher salt and freshly ground pepper to taste
• 4 teaspoons chopped Italian parsley

1. Place the potatoes in a steamer, cover and steam over the liquid until tender, about 35 minutes.
2. Add the fiddleheads and steam for 2 minutes.
3. Add the asparagus and steam until the fiddleheads and asparagus are crisp-tender, about 4 minutes more.
4. Divide the vegetables among 4 plates.
5. Season with salt and pepper, sprinkle with parsley and serve immediately.

red potatoes, fiddleheads, kosher salt, italian parsley

Taken from cooking.nytimes.com/recipes/6653 (may not work)