Fiddlehead Ferns

1. 1

   Clean the fiddleheads by snipping off the tough 1/8-inch at the bottom and any stray coarse tips visible.

2. 2

   Wash the ferns in cold water.

3. 3

   Bring 2 quarts water to a boil and add a teaspoon salt.

4. 4

   Add the fiddleheads to the boiling water, return to the boil and cook for 2 to 3 minutes or just until tender.

5. 5

   Drain the boiling water and refresh the ferns in ice water.

6. 6

   Drain and pat dry the ferns.

7. 7

   In a large saute pan, heat the butter over medium heat.

8. 8

   As the butter begins to bubble, add the dry, blanched fiddleheads and saute for 2 minutes.

9. 9

   Add the lemon juice, season with salt and pepper and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.