Sauteed Fiddlehead Ferns

1. 1

   If your fiddleheads are not absolutely clean and fresh, wash them well; then cut off any tough stems. Perhaps, very quickly, blanch them first. But if they are very clean and fresh, which is really what you want, you can proceed right to saute: Heat the olive oil or butter. Add the fiddleheads, a sprinkle of the salt, and saute gently for about 5 minutes, or just until tender, still vibrant green with a bit of snappy crunch left. Turn off heat.

2. 2

   Layer in the citrus juice and the zest very lightly to accent, not drown the fiddleheads. Taste and adjust seasoning. Serve while warm. Add a side of soft, scrambled eggs and you have an easy spring dinner, enjoy on a fresh crusty baguette, or maybe serve with a spring lamb dinner.

* Per serving · 4 servings · Values may vary.

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