Serves 6

½ pound fiddleheads, cleaned

½ pound “baby” pattypan squash, trimmed

4 wild leeks (ramps), cleaned

¾ cup shelled fresh peas

½ stick (¼ cup) butter

½ pound pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed

2 thyme sprigs

1 bay leaf

¼ pound fresh morels, cleaned, trimmed, and sliced

3 tablespoons minced fresh parsley leaves

2 tablespoons chiffonade fresh mint leaves

1 large garlic clove, minced

Boil the fiddleheads in salted water for 2 minutes, or until they are crisp-tender. Drain and plunge in ice water to stop the cooking. When cool, drain them into a colander. Repeat the process of boiling and cooling with the squash and the ramps. Boil the peas for 2 to 3 minutes, or until they are just tender, and drain. In a heavy skillet, combine 2 tablespoons of the butter, the onions, thyme, and bay leaf, and sauté the mixture for 2 minutes. Add the morels and cook until they are tender. Add the fiddleheads, squash, and ramps and cook for 1 minute (just to reheat the vegetables). Add the peas, parsley, mint, and garlic. Stir in the remaining 2 tablespoons of butter, stirring until the butter is just melted. Discard the bay leaf, season with salt and pepper, and serve.