Sautéed Fiddlehead Ferns

1 pound fiddlehead ferns, well-rinsed and trimmed3 tablespoons olive oil4 shallots, thinly sliced2 garlic cloves, minced1/4 cup white wine (optional)1 tablespoon chopped fresh thyme or fresh rosemary3 tablespoon unsalted butterBring a large pot of salted water to a boil. Blanch fiddleheads for 4 minutes; remove to ice water for 1 minute. Strain from water and dry well.In a large sauté pan over medium-high heat, add oil and cook shallots and garlic until shallots are translucent. Add fiddleheads and sauté 3 minutes. Add wine and reduce until about 1 tablespoon of liquid remains. Generously add salt and pepper. Add herbs and butter and stir well.Image Credit:  Nikchick