|Fiddleheads||1 Pound, cut into 1 inch pieces|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
Boil fiddlehead pieces in 2 cups water 10 minutes.
Saute garlic in hot oil until golden in color.
Add fiddleheads to oil and saute 5 minutes, stirring.
Season with salt and pepper.
Sprinkle with cheese.