• 68 Ratings

Fiddleheads lend themselves to many of the same preparations as asparagus. Here they are served warm, but they also make good hors d'oeuvres served in a vinaigrette.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove the dry, sheathlike papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.

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  • On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.

  • Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.

Reviews

68 Ratings
  • 5 star values: 7
  • 4 star values: 14
  • 3 star values: 27
  • 2 star values: 17
  • 1 star values: 3