Heap these delicate spring vegetables on a platter and spear them with toothpicks, then pass them with drinks; or serve them as an unusual vegetable course. They taste a bit like asparagus and are available in gourmet markets for a short while during the spring or summer, depending on where you live. Though fiddleheads aren’t common in Provence, this recipe successfully applies Provencal technique to there preparation. Cooking the fiddleheads in strongly salted water will keep them green and eliminate the need for salting later.

3 to 4 tablespoons sea salt

1 pound fiddlehead ferns, stem tips cut off and rinsed

2 large eggs, lightly beaten

1 cup plain bread crumbs

Salt and freshly ground black pepper to taste

3 tablespoons corn or peanut oil

Juice of 1 lemon

Over high heat, bring to a boil a large saucepan of water with the sea salt. Add die fiddlehead ferns and boil until slightly softened, 30 to 60 seconds. Drain and rinse in cold running water. In a large bowl, combine the fiddleheads and beaten eggs. Spread the bread crumbs over a flat plate and season with salt and pepper. Roll the fiddleheads in die crumbs until coated, and set aside.

In a large skillet over medium-high heat, heat the oil until very hot but not smoking, then sauté die ferns until brown on all sides, 30 to 60 seconds. Season generously with pepper. Place on a serving platter and squeeze the lemon juice over.