Fiddlehead Ferns

• 1 pound fiddlehead fern, tightly closed, not slimy, brown or open leaves
• 2 quarts boiling water
• 1 teaspoon salt
• Ice water
• 4 tablespoons butter
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

1. Clean the fiddleheads by snipping off the tough 1/8-inch at the bottom and any stray coarse tips visible.
2. Wash the ferns in cold water.
3. Bring 2 quarts water to a boil and add a teaspoon salt.
4. Add the fiddleheads to the boiling water, return to the boil and cook for 2 to 3 minutes or just until tender.
5. Drain the boiling water and refresh the ferns in ice water.
6. Drain and pat dry the ferns.
7. In a large saute pan, heat the butter over medium heat.
8. As the butter begins to bubble, add the dry, blanched fiddleheads and saute for 2 minutes.
9. Add the lemon juice, season with salt and pepper and serve immediately.

fern, boiling water, salt, water, butter, lemon juice, salt, ground black pepper

Taken from www.foodnetwork.com/recipes/fiddlehead-ferns.html (may not work)