If you have fiddleheads in your area, and feel comfortable foraging, or know of a good pickup truck to get them, I highly recommend it. They have a light vegetal flavor, almost like asparagus. And go very well with other spring dishes.
1 pound fiddleheads
2 TB Olive Oil
3 cloves garlic, roughly chopped
1 tsp crushed red pepper
Salt and pepper to taste
Juice of ½ a lemon
Wash the fiddleheads thoroughly, and remove and brown “gills” that are wrapped around them. Blanch the fiddleheads in boiling water for about 3 minutes. Then place them in an ice water bath to keep their color. Then drain.
In a large frying pan, heat the oil and sauté garlic and crushed red pepper for about a minute. Add fiddleheads, with whatever water is still clinging to them. Toss fiddleheads to coat with the oil mixture. Sauté for about 5-7 minutes, until the fiddleheads are cooked trough but not soft. Sprinkle with lemon juice, salt and pepper.