Fiddlehead Ferns With Escargot Butter

Description: This is a great way to prepare those delightful fiddlehead ferns that are picked in the spring. If you prefer your fiddleheads softer, boil them for a longer time. The time listed in the recipe leaves the fiddleheads crunchy. Very yummy!!!

Ingredients:

• 1 lb fiddlehead, ferns
• salt
• 3 tablespoons unsalted butter, at room Temperature
• 1 garlic clove, minced
• 1 tablespoon shallot, minced
• 3 tablespoons parsley, minced
• 3 drops fresh lemon juice
• salt (to taste)
• pepper (to taste)
• cayenne pepper (to taste)

Steps:

1. Wash fiddleheads and remove skins; trim off the ends.
2. If using fresh fiddleheads, cook in 4 quart rapidly.
3. boiling, salted water for 20 seconds. Refresh under.
4. cold water and drain.
5. To prepare escargot butter, cream butter and gradually.
6. whisk in remaining ingredients. (Recipe can be.
7. prepared ahead to this stage.) Just before serving,.
8. melt escargot butter in a large frying pan over high.
9. heat. Add ferns, either cooked or canned (drained, if.
10. canned) and saute for 1 to 2 minutes, or until.
11. thoroughly heated.