Sautéing is one of the easiest ways to prepare fiddleheads it is a very quick easy vegetable side for your spring meal.
1 1/2 pounds fiddleheads
2 tablespoons butter
1 tablespoon olive oil
optional – 1/2 cup of chopped onion and/or two clothes of minced garlic
Boyle cleaned fiddleheads in water for 10 minutes.
Melt butter and olive oil in sauté pan.
If using onions add them at this point.
If using garlic add when the onions are translucent and cook for three minutes.
Drain fiddleheads thoroughly.
Add fiddleheads to sauté pan and sauté for 3 to 4 minutes to let the flavors mingle.
Can be served with lemon wedges to be added by diner.