Fiddleheads are the furled fronds of young ferns. They are in season in early spring for a very short time. You could forage for your own, but they are often available in farmers markets in early spring. They are delicious just sautéed in butter and lemon on their own.
Yields: 4
40-50 fiddleheads 1 clove garlic, chopped 1 teaspoon olive oil 2 tablespoons butter Juice of 1 lemon Salt and Pepper
1. Cut the brown end off of the fiddleheads and let sit in cold water for 3 minutes to clean away any unwanted dirt.
2. In a steamer over a medium heat steam the fiddleheads for about 5 to 7 minutes. Be careful not to overcook them, you still want a slight crunch. 3. In a small frying pan over a medium heat sauté the garlic in olive oil. Turn off the heat and add butter. When the butter has melted add the lemon juice, salt, and pepper. Toss in the fiddleheads and asparagus and coat them in the garlic, lemon sauce. Place fiddleheads and asparagus on plates, and serve with a poached egg on top.