Fiddleheads Steamed In Lemon Oil

• 1 cup water
• 2 tablespoons lemon oil
• 3 cups trimmed and cleaned fiddleheads
• 3/4 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

1. Combine the water and the lemon oil in a pot with a steamer insert.
2. Bring to a boil.
3. Reduce to a simmer.
4. Place the fiddleheads in the steamer basket, cover and steam until tender, about 6 minutes.
5. Remove from heat and season with salt and pepper.
6. Divide among 4 plates and serve immediately.

water, lemon oil, fiddleheads, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4612 (may not work)