Fiddlehead Ferns

Directions

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.