from the Stephen Taber

Fiddleheads are similar in taste to asparagus only a bit more earthy in flavor. They have a very short season so we take advantage of it while we can!

Serves 4-6

1-1/2 pounds fiddlehead ferns, freshly picked and cleaned
1 teaspoon coarse salt
juice of one lemon
3 tablespoons butter

Steam the fiddleheads, covered, for 8 to 10 minutes or until tender. Toss in large bowl with butter, lemon, salt and pepper. Serve hot.