The nutty sweet flavor of brown butter nicely compliments the naturally nutty flavor of fiddlehead ferns (here's our brown butter recipe). This recipe originally appeared on the Today Show, and comes from chefs Clark Frasier and Mark Gaier of Arrows Restaurant in Ogunquit, Maine.
One of the special treats of a New England spring are fiddlehead ferns, which grow wild along mossy stream banks. They are simply the immature leaf fronds of ostrich fern plants that have not yet opened. Fern leaves are poisonous once they open and can only be enjoyed in this early stage, when they taste like a cross between artichokes and asparagus.