Yum. I had never had them before, so when we found some this weekend in Massachusetts, I got excited and grabbed a bagful. And yep, they were delicious: cooked in boiling water for about 5 minutes, placed into an ice bath, then sauteed with salt, pepper and olive oil until tender. Then served up with a splash of balsamic vinegar. It was a good first foray into fiddlehead territory. But, alas, their short season is just about over, so I'll have to wait a year to have another taste.
