Fiddleheads With Butter Sauce
|Fiddleheads||4 Cup (64 tbs)|
|Water||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
Wash fiddleheads thoroughly.
In a large pot, stir together water and salt.
Add fiddleheads, cover, and bring to a boil.
Boil for 5 minutes.
In a small saucepan, melt the butter.
Stir in lemon juice and cheese and heat until cheese is melted.
Drain fiddleheads and transfer to a large serving bowl.
Pour butter sauce over fiddleheads and toss.