Sea salt 1 pound fiddlehead ferns 2 tablespoons unsalted butter 1 tablespoon finely chopped parsley 1 tablespoon finely chopped chives Freshly ground black pepper

Step 1 Bring a large pot of water to a boil using 1 tablespoon salt per quart of water. Trim the ends of each fern and rub off the brown chaff from the edges under running water. Rinse thoroughly and drain.

Step 2 Drop ferns into the boiling water and cook for 3 to 4 minutes. Scoop out and plunge into ice water. Drain and reserve.

Step 3Melt butter in a large saute pan over medium heat. Add ferns and cook for a few minutes just to heat through. Toss with herbs, salt and pepper to taste and serve immediately.

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