Fiddleheads With Chardonnay And Bacon - cooking recipe

Ingredients

1 c. washed, cleaned fiddleheads
2 bacon strips, cooked crisp and crumbled
1 Tbsp. butter
1/4 c. Chardonnay wine
salt and pepper to taste

Preparation

Saute fiddleheads in butter in a heavy bottomed saute pan over moderate heat, stirring with wooden spoon for 2 or 3 minutes, being careful not to brown.
Pour Chardonnay wine into saute pan and cover immediately, allowing fiddleheads to steam until slightly wilted.
Season with salt and pepper.
Garnish with crumbled bacon and serve at once.
Yields 2 servings.