Time to table: Minutes 45 | Serves 6 Succulent stalks of spring simmered in stock and a splash of lemon juice. The fresh dill and pinch of spice from cayenne pepper add just the right flavor. Fiddleheads are only available in the spring season and are limited to a two to three week span. 3 tbsp. butter 1 small red onion, finely chopped 4 cloves garlic crushed 2 cups fresh mushrooms, sliced 5 cups fiddleheads, washed and ends trimmed ½ cup fresh dill, chopped finely 2½ cups