Fiddlehead ferns with wasabi soy sauce dressing

Wasabi is the green mustard paste served with sushi. It is sold in tubes at Asian grocers and some supermarkets. Serves 2.

1 1/2	cups fiddleheads (scant 1/2 pound)
1	teaspoon salt
1/2 -1	teaspoon wasabi paste
2	teaspoons water
2	tablespoons light soy sauce

1. In a large bowl in the sink, rinse the fiddleheads under the tap to dislodge the brown scales. Drain and repeat several times. Trim the ends off the ferns (last piece on the coils).

2. Bring a large saucepan of salted water to a boil. Add the fiddleheads and cook for 8 minutes or until they are tender when pierced with the tip of a knife. Drain them into a colander and set them aside.

3. In a small bowl, mix 1/2 teaspoon wasabi paste and water until smooth. Whisk in the soy sauce. Add more wasabi, if you like.

4. Transfer the fiddleheads to a bowl and spoon the dressing over them. Toss gently and serve warm or at room temperature.

DEBRA SAMUELS