Open-faced fiddlehead sandwiches

May 17, 2006

Serves 4

1	pound fresh fiddleheads
	Salt and pepper, to taste
1/2	cup (1 stick) butter
1	tablespoon water
4	thick slices white bread, toasted

1. Submerge the fiddleheads in a bowl of cold water. Use your fingers to rub off the papery brown skins. Cut off the stalk just below the coiled tip.

2. Bring a large saucepan of salted water to a boil. Drop in the fiddleheads and cook for 5 minutes. Drain into a colander and transfer to paper towels to dry.

3. Set the saucepan over medium heat. Melt the butter. Add the water and cook 1 minute more. Add the fiddleheads with plenty of salt and pepper. Stir well.

4. Pour the fiddleheads over the toast. Jonathan Levitt