Sautéed Fiddleheads

Makes 4-6 servings – Sides/Vegetables – 30 minutes

1 lb. Fiddleheads (cleaned)
1 tbsp. Butter
2 tbsp. Olive Oil
1 pinch of Dried Thyme
1/2 tsp. Dried Rosemary
1/2 tsp. Dried Basil
1 Garlic clove, minced
1/2 Lemon, juiced
Salt & Pepper to taste
Optional: Grated Parmesan (aged at least 18 months)

Heat a large pot of water over high heat to a boil. Drop the cleaned fiddleheads and boil for 6-8 minutes. Drain and set aside.

In a large saute pan, warm the butter and olive oil over medium heat. Add the minced garlic and cook for two minutes before adding the fiddleheads. Season with the dried thyme, rosemary, basil, salt and pepper. Cook for two minutes before removing from the heat. Squeeze fresh lemon juice and grate cheese (optional) over the fiddleheads before serving.

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