Fiddlehead Fern Salad
This is a basic sort of recipe. It can be served with just about anything, from elegant gourmet meals, to down-home comfort food. The fiddlehead ferns have a fresh flavor a bit like a cross between asparagus and artichoke. They can be cooked until they're quite soft, but most connoisseurs prefer them a bit on the crunchy side. They can be steamed or boiled, but I prefer them sautéed with some seasonings. This recipe makes about four servings. It's adapted from a recipe by James Peterson.
Clean and trim the fiddleheads by rinsing them under cold water, then rubbing them to remove the thin, papery chaff that clings to them.
The shoots should be thoroughly dry before cooking - spin in a lettuce spinner and pat them dry with paper towels.
Over medium heat, melt butter and add the minced garlic and parsley. Stir thoroughly.
Add the fiddleheads. Season with salt and pepper. Sauté for about five minutes, or until they've reached the "doneness level" which you prefer.