■1 pound fiddleheads, cleaned and rinsed thoroughly in cold running water
■1/2 cup plain yogurt
■1/2 cup mayonnaise
■1 tablespoon lemon juice
■3 teaspoons prepared Dijon mustard
■3 tablespoons chopped scallions
■salt and pepper, to taste
Boil or steam the fiddleheads for 20 minutes. If boiling change the water after 10 minutes. Drain in a colander. Whisk the remaining ingredients together while warming in a double boiler. Just warm the sauce, do not heat it to bubbling. Serve the fiddleheads, while still hot, topped with the sauce.