Last week's thread on fiddleheads reminded me that I have them growing by the bushel in the back yard (I wouldn't normally forget something like that, but I'm a little distracted by selling my house and moving [not to worry, there are copious F-heads in the new back yard, too]). Sorry I can't share the abundance with those of you that have to pay $$$$/lb., but I can share this recipe:
Clean @ 3 cups fiddleheads and steam for 2 or 3 minutes in well-salted water. Drain, refresh with cold water and set aside. Sauté until translucent 2 cloves minced fresh garlic in 3 TBSP clarified butter. Add 2 TBSP fresh squeezed lemon juice and let reduce slightly. Add fiddleheads to the pan a shake to coat and reheat. Toss with 3/4 lb. fusilli, cooked, and 3/4 cup grated parmesan & the grated zest of 1 lemon. Season to taste with S & P.