Bring a large pot of generously salted water to a boil. Blanch fiddleheads 4 minutes; remove to ice water for 1 minute. Strain from water and dry well.
In a large saute pan over medium-high heat, add oil and cook shallots and garlic until shallots are translucent. Add fiddleheads and saute 2 minutes. Add wine and reduce until about 1 tablespoon of liquid remains. Add about 2 tablespoons of water and season generously with salt and pepper. Add herbs and butter and stir well.