Fiddleheads with Lemon Brown Butter

Every spring I look forward to Fiddleheads -- baby ferns that taste like a cross between a french bean and an asparagus. I particularly like them served along side fish, they are perfect paired with some wild salmon (which you can start to get in the market around mid-april).

Fiddleheads with Lemon Brown Butter

1 1/2 lbs fiddlehead ferns
3 tbs. unsalted butter
1 shallot, diced
1 small clove of garlic, sliced
1 tbs lemon juice
salt and pepper to taste

Clean the fiddleheads by rubbing them gently between your hands to remove any brown scales. Trim off any brown ends and before cooking, rinse the fiddleheads in cool water and drain.

In a small saute pan, melt butter over medium hear. When the butter starts to bubble, lower heat and cook, stirring until the butter turns a light brown and smells nutty (3-4 mins).

Immediately turn off the heat and add the shallot and garlic. Stir for 1 minute and add lemon juice. Season to taste with salt and pepper. keep warm.

Bring a large pot of salted water to boil. add the fiddleheads and cook until tender, but still crisp -- about 4-5 minutes. Drain and immediately toss with the brown butter.

Serves 6