This is probably the second easiest Fiddlehead recipe you're likely to come across, right after boiling and serving with butter. Again, this simple preparation brings out the wonderful, fresh flavor of the Fiddlehead with a minimum of muss, fuss or bother.

SAUTEED FIDDLEHEADS WITH PARSLEY AND GARLIC

• 1-pound Fiddleheads
• 1 or 2 garlic cloves, minced very fine
• ¼ cup butter or extra-virgin olive oil
• 2 tablespoons finely chopped fresh parsley

  1. Trim any brown ends off of the fern shoots and wash them in cold water. Drain and pat dry.

  2. Heat half of the butter (or olive oil) in a large skillet over medium heat. Add the fern shoots and turn the heat up to medium-high. The fiddleheads should sizzle, but don't allow the butter to burn. Toss and stir for about 5 minutes. Add the butter (or oil), the garlic, and the parsley. Continue cooking for one minute longer, or until you can smell the garlic and the fiddleheads are tender.

  3. Season with salt and pepper and serve immediately on hot plates.