Fiddleheads with Dijon Wine Sauce


½ lb fiddleheads, washed and trimmed
3 tablespoons butter
1 tablespoon grainy Dijon mustard
1/3 cup of dry white wine
½ teaspoon dried tarragon or 1 teaspoon fresh- chopped tarragon
Salt and pepper to taste


Wash and trim fiddleheads, then steam or boil them for two minutes. Drain and set aside in a bowl.
Heat butter in a medium fry pan over medium-high heat. Add Dijon mustard, white wine and tarragon. Bring to a boil and simmer until reduced about one-third. Add fiddleheads and toss until coated with sauce. Simmer for three to four minutes or until heated through. Season with salt and plenty of pepper. Serve as a side dish on its own or with bow tie pasta. Top with additional sauce from pan.

by Mike Hawkins