Ah, fiddlehead ferns. Those tiny green French horn veggies that come around every spring. They can be a bit pricey, but they're worth the splurge and I try to make them at least once a year. I like cooking them in a very simple sauté.
2 tablespoons olive oil
2 garlic cloves, minced
1 lb fresh fiddlehead ferns
Sea salt, to taste
Freshly ground black pepper, to taste
Heat the oil in a preheated skillet over medium heat and sauté the garlic for 1 minute. Add the fiddleheads and sauté for 4-6 minutes. Season with salt and pepper.