Fiddleheads in a Garlic Butter Lemon Sauce

Breakfast for Supper! Well that is the theme of the next supper club we are holding so Ian and I thought we would get into the spirit early and try these poached eggs on asparagus and fiddleheads for supper. That day my Gale Gand "Brunch!" cookbook came in the mail and we couldn't resist all the full page glossy photos of breakfast.

Fiddleheads are in season here right now and I just love them so we added them to the recipe. I hope that they freeze well because they would be great all year round. If you don't know what fiddle heads are, they are basically a type of fern that is picked at a young age. If the fern is straight it is too old to eat, but if it is curled around itself like a fiddle head, they are tender and delicious.

This dish was scrumptious, but I think the star of the show was the light butter, garlic, and lemon sauce that was drizzled over the asparagus and fiddleheads. The next day I made the sauce again for the fiddleheads alone and it was just as stunning. I don't think that I could eat them any other way. I will post the sauce below, try it, you won’t be disappointed!

P.S, the recipe for the Fennel Sausage Pasta has been posted.

Fiddleheads in a Garlic Butter Lemon Sauce
adapted from Gale Gand's "Brunch!"

20-40 Fiddleheads
1 clove garlic, chopped
1 tbsp. Olive Oil
2 tbsp. butter
Juice of 1 lemon
Salt and Pepper

Cut the brown end off of the fiddleheads and let sit in cold water for 3 minutes to clean away any unwanted dirt. Blanche the fiddleheads by bringing salted water to a boil and cook for 4-6 minutes. Drain the fiddleheads and water, and then set aside. In the same pot heat the olive oil and sauté the garlic for 1 minute. Turn off the heat and add butter. When the butter has melted add the lemon juice, salt, and pepper. Drizzle over the fiddleheads and serve.