It’s important to clean and prep fiddleheads carefully. Take off as much of the brown papery husk as possible and any soft or squishy bits. Wash carefully in several changes of cold water. Steam for 10 to 12 minutes until tender. Discard the water. Chill if not using right away. You can use fiddleheads as you would asparagus in recipes or eat simply sautéed in butter and freshened with a squeeze of fresh lemon juice, salt and pepper. Or try them this way.

4 c	prepared fiddleheads
1 t	canola oi
1 t	tamari sauce
1 t	sesame oil (optional)
	sesame seeds

Saute the fiddleheads in oil until starting to turn gold and crispy.

Tip from the pan and drizzle with tamari and sesame oil (if using). Scatter with sesame seeds before serving. Delicious with roast chicken and rice.