Fiddleheads are in the markets now and the tiny coils, which have a faint asparagus taste, are delicious served on thick slices of toast.
|1||pound fresh fiddleheads, soaked for 10 minutes in cold water|
|Salt and pepper, to taste|
1. Rub off any papery skins from the fiddleheads; drain.
2. Bring a large saucepan of salted water to a boil. Add the fiddleheads and simmer for 5 minutes; drain.
3. In a skillet, melt the butter. Add the fiddleheads and cook, stirring constantly, for 4 minutes or until the fiddleheads are tender. Add salt and pepper to taste.