Spring Fiddleheads

Colin loves fiddleheads and we usually cook them one-too many times each spring. (Think four times a week for four weeks.) Buy a pound of fiddleheads at the market - make sure they look green and fresh. Break off the thick ends so that just the spiral remains. Blanche them in boiling water about one minute and then spoon the fiddleheads (draining as you go) into ice water. They should be richly green. Remove from ice onto a paper towel to dry. Save until ready to cook. Throw the fiddleheads into in a large hot pan of butter and olive oil, salt and pepper. Brown them until crisp on one side and then toss them over and brown on the other. Throw in a handful of thinly sliced prosciutto and cook just until the fiddleheads and prosciutto are crisp. Serve immediately with the rest of the meal. Yummy! Or ... make Fiddlehead Soup!