Simply Delicious Fiddlehead Ferns

Clean and trim the fiddleheads, snipping off the tough stems. Wash in cold water.

Boil two quarts of salted water and add the fiddleheads. Return to a boil and cook for only about two or three minutes, timing it carefully.

Drain the boiling water and dunk the ferns immediately in ice water. Drain the fiddleheads and pat them dry.

Place a large sauté pan over medium heat and add the butter. As it begins to bubble, add the blanched fiddleheads. Sauté for about two minutes, then add the lemon juice and stir thoroughly.

Season with salt and pepper and serve piping hot.