Fiddlehead & Ramp Sauté with Lemon Butter

Bright, tender fiddleheads and fragrant ramps come together in a quick sauté, finished with lemon and butter for a simple celebration of spring.

Ingredients:
1 pound fiddleheads, trimmed and cleaned
1 small bunch ramps, trimmed (bulbs and greens separated)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 clove garlic, thinly sliced
Zest of ½ lemon
1–2 teaspoons fresh lemon juice
Salt and freshly cracked black pepper

Method:
1. Bring a pot of salted water to a boil. Add fiddleheads and cook for 2–3 minutes, then drain and rinse under cold water. Pat dry.

2. Heat olive oil and butter in a large skillet over medium heat. Add garlic and ramp bulbs, cooking until fragrant and just softened, about 1–2 minutes. Add blanched fiddleheads and sauté for 4–5 minutes, until tender and lightly crisp at the edges.

3. Add ramp greens and cook just until wilted. Stir in lemon zest and juice, then season with salt and pepper.