Decided! I am not going to make homemade pasta--have dry linguini. I boiled the fiddleheads, cooked the bacon, and the sausage. I saved the fiddlehead water for cooking the pasta...still waiting to hear back from 3 chefs whether that is safe or not...did that 3 days ago, didn't get sick, didn't die.
I have fresh moz. in the fridge. My plan is to roast the asparagus, the fiddleheads, some of the wild leek bulbs. I will make a pesto out of some of the roasted fiddleheads and wild leek bulbs. The salad will be a grilled Caesar using the romaine lettuce, bacon, black olives, anchovies, capers, parm and a roasted leek bulb or two, all shook up...what else do I have in the fridge/pantry...no croutons, but who needs croutons when you have 2x smoked local bacon?
This is what you can barter 2 dozen eggs for in Eastern Ontario during wild asparagus season.