Let's Eat
Serves 4
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 | |
| 4 | tablespoons butter |
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.
Sheryl Julian 
© Copyright 2010 Globe Newspaper Company.
