Updated Tuesday, February 10th, 2009
Total Time: 30
Yield: 6 servings
Bring a large pot of generously salted water to a boil. Blanch fiddleheads 4 minutes; remove to ice water for 1 minute. Strain from water and dry well.
In a large sauté pan over medium-high heat, add oil and cook shallots and garlic until shallots are translucent. Add fiddleheads and sauté 2 minutes. Add wine and reduce until about 1 tablespoon of liquid remains. Add about 2 tablespoons of water and season generously with salt and pepper. Add herbs and butter and stir well.
and get a free digital issue, plus 30% off in the Yankee Store