Lemon and Parmesan Fiddleheads

Olive Oil
1 tbsp butter
1 tbsp minced garlic
4 cups fiddleheads, washed and ends trimmed
Freshly ground black pepper
1/2 tsp fresh lemon juice
3 tbsp freshly grated parmesan cheese

Heat two big glugs of olive oil on medium sized sauce pan over medium-high heat.
Add garlic and cook for a few minutes, then add fiddleheads, salt and pepper.  Sautee for 7 to 10 minutes or until fiddleheads are tender.  Add butter and cook for 30 seconds, then add lemon juice and sprinkle with parmesan cheese.