1/2 lb (225 g) fiddleheads

1/2 lb (225 g) bacon, cut in 1/2-inch (1 cm) pieces

1/2 onion, finely sliced

1 tablespoon (15 ml) finely chopped fresh chives

Salt and pepper

Blanch the fiddleheads in boiling salted water for about 2 minutes. Drain and rinse under cold running water. Set aside.

Brown the bacon in a skillet over medium heat. Pour off the rendered fat. Add the onion and sauté until tender. Add the fiddleheads and chives. Sauté for 1 or 2 minutes. Season with salt and pepper. Set aside.

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