People get really, really excited about fiddleheads, which I think is mostly a function of fact that they’re pretty much the first thing available locally in the spring, and also because they’re foraged and therefore something of a novelty. If someone tells you that fiddleheads taste like asparagus, that person should be treated with distrust. They do not taste like asparagus- only asparagus itself carries that distinction. Fiddleheads do taste very green, though, which is very welcome by the time they find their way into the stores in late April or May.
So, I’ve only ever seen very simple preparations for these little ferns. They need to be washed and trimmed and cooked thoroughly, since I’ve heard they have the potential to make you sick. But what doesn’t, really? Boil the fiddleheads for five minutes or so and then saute them briefly in some butter with garlic, and they’re pretty tasty. Not asparagus tasty, but they do remind you that asparagus is right around the corner!
