Yield:
Makes 6 servings.Ingredients
2 pounds fiddlehead ferns
1/2 cup (1 stick) butter
4 cloves garlic, minced
2 tablespoons minced shallots
2 tablespoons lemon juice
salt and pepper, to taste
Instructions
Blanch the cleaned, picked-over fiddleheads in a large pot of lightly salted water for about 1 minute. Drain and rinse under cold water. Heat the butter in a skillet and saute the garlic and shallots until aromatic but not browned. Add fiddleheads and saute another 1 to 2 minutes. Season with lemon juice and salt and pepper, and serve immediately.
