Step 1

Trim the bracken fiddleheads to an even length. Bring a large pot of water to a boil and add enough salt to make it taste like the sea. Fill a large bowl with ice water. Boil the bracken for 2 minutes, then plunge into the ice water. let them sit in the water for 45 minutes to 1 hour. Discard the water. Pat dry.

Step 2

Heat half the truffle butter in a large saute pan over medium-high heat. Saute the fiddleheads for 4 to 5 minutes, flipping them from time to time. Sprinkle some salt over them. Turn off the heat and add the remaining butter. Swirl to coat the fiddleheads with the butter as it melts. Eat at once.